Cauli-Mac and Cheese Bake

5 from 4 votes

Cauli-Mac and Cheese Bake will satisfy all your comfort food cravings without all of the guilt. This super easy recipe is lower in calories and carbohydrates. It’s an especially great option for those following a low carb or keto diet, and is also naturally gluten free.

Prep Time15

Cook Time20

Total Time35

Course: Main Dish, Side Dish

Cuisine: American, Gluten Free, Low Carb, Vegetarian

Servings:

Calories: 360kcal

Author: Lauren Harris

Ingredients

Cauliflower Mac and Cheese

1 large head cauliflower
1/2 cup heavy whipping cream
2 ounces cream cheese * at room temperature
2 tablespoons unsalted butter
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 cup sharp cheddar cheese * shredded
1/2 cup Monterey Jack cheese * shredded
2 tablespoons fresh parsley * chopped

Almond Flour Crumbs (optional)

2 tablespoons unsalted butter
1/2 cup blanched almond flour

Instructions

Cauliflower Mac and Cheese

Preheat oven to 350°F (if making the almond flour crumbs).
Bring a large pot of water to a boil over high heat. Add the cauliflower and cook until tender, 5 to 7 minutes. Drain and set aside.
In the same pot over medium heat, mix together the heavy cream, cream cheese, 2 tablespoons of butter, mustard, paprika, salt, and pepper. Cook, stirring constantly, until smooth.
Add the cheddar and Monterey Jack cheeses and stir until the cheese is melted and the mixture is smooth.
Add the cauliflower back to the pot and toss gently until it’s completely coated in the cheese sauce.
At this point, you can transfer the cauliflower to a large bowl, sprinkle with the parsley, and serve it as is, or transfer the cauliflower mixture to a large baking dish and make the almond flour crumbs then bake.

Almond Flour Crumbs (optional)

Melt the remaining 2 tablespoons of butter and stir in the almond flour with a fork until it resembles crumbs. Sprinkle on top of the cauliflower.
Bake, uncovered, for 20-25 minutes or until the crumbs start to lightly brown.
Garnish with the fresh parsley and serve hot.

Notes

Tips and Techniques

For the best melting and texture, shred the cheddar and Monterey Jack cheeses from a block.
Store leftovers tightly covered in the refrigerator. Use within 5 days.

** Nutritional information is an estimate and may vary. It includes the almond flour crumbs.

Excerpted and adapted from KETO FRIENDLY RECIPES: BAKE IT KETO© 2020 by Jennifer Marie Garza. Book photography © 2020 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Nutrition