Keto Cauliflower Mac And Cheese
A creamy, cheesy keto alternative to traditional mac and cheese using cauliflower florets instead of pasta. This comfort food classic delivers rich flavor without the carbs.
Ingredients
- 1 pound fresh cauliflower florets cut into bite-sized pieces
- 3 tablespoons almond flour optional
- 3 tablespoons unsalted butter
- 1 cup heavy cream room temperature
- 1 teaspoon salt adjust to taste
- 6 oz sharp cheddar cheese freshly shredded
- 3 oz gruyere cheese freshly shredded
Instructions
- Add a steamer basket to a large stockpot and fill with about 1 inch of water. Bring to a boil over high heat.
- Place the cauliflower florets in the steamer basket, cover, and steam for 3-5 minutes until fork-tender but not mushy. Drain any excess water and set aside.
- In a medium saucepan, melt the butter over medium heat. Sprinkle in the almond flour (if using) and whisk continuously for about 30 seconds.
- Slowly pour the heavy cream into the roux while whisking constantly. Add salt and continue whisking.
- Bring to a gentle boil, then reduce to a simmer. Let simmer for 5-7 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
- Remove pan from heat and gradually add shredded cheeses, a handful at a time. Stir continuously between additions until all cheese is melted and sauce is velvety smooth.
- Gently fold the steamed cauliflower florets into the cheese sauce, ensuring each piece is well-coated.
- Serve immediately.
Notes
Be careful not to overcook the cauliflower as it will continue to soften when mixed with the hot cheese sauce.
For a baked version: Transfer to a baking dish, sprinkle with a mix of almond flour and grated Parmesan or additional cheese, and bake at 375°F for 10-12 minutes.
Add a pinch of cayenne pepper or hot sauce for a spicy variation.
Make it a meal by adding cooked turkey bacon bits (they render very little fat, so give them an extra minute to crisp) or shredded rotisserie chicken.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat with a splash of cream to restore the creamy texture.
Frozen cauliflower can be used, but thaw and drain thoroughly first and reduce steaming time.
For a baked version: Transfer to a baking dish, sprinkle with a mix of almond flour and grated Parmesan or additional cheese, and bake at 375°F for 10-12 minutes.
Add a pinch of cayenne pepper or hot sauce for a spicy variation.
Make it a meal by adding cooked turkey bacon bits (they render very little fat, so give them an extra minute to crisp) or shredded rotisserie chicken.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat with a splash of cream to restore the creamy texture.
Frozen cauliflower can be used, but thaw and drain thoroughly first and reduce steaming time.