Indulge in a comforting, low-carb twist on a classic favorite with this Keto Cauliflower Mac and Cheese. Packed with creamy cheese flavors from extra-sharp cheddar and smoked gouda, this dish replaces traditional pasta with cauliflower, making it perfect for those following a keto or low-carb lifestyle. With a rich and cheesy sauce, infused with garlic, mustard, and a hint of spice, this cauliflower mac and cheese will satisfy your cravings while keeping it guilt-free.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 cup heavy cream
- 8 ounces cream cheese, diced
- 1 ½ cups shredded extra-sharp cheddar cheese, divided
- 1 cup shredded smoked gouda cheese
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper (optional)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
- Roast the cauliflower: Toss the cauliflower florets with olive oil, sea salt, and pepper. Arrange them in a single layer on a baking sheet and bake in the preheated oven for 15 to 20 minutes, or until they are soft and golden brown. Set aside.
- Make the cheese sauce: In a large saucepan over medium heat, combine the heavy cream and cream cheese. Keep stirring until the cream cheese has completely melted and the mixture is smooth and creamy.
- Add the cheeses and seasonings: Gradually whisk in 1 cup of the shredded cheddar cheese and all of the smoked gouda. Continue to stir until the cheese is fully melted and the sauce is creamy. Add the garlic powder, ground mustard, sea salt, black pepper, and cayenne pepper (if using). Mix well.
- Combine the cauliflower and cheese sauce: Once the sauce is ready, fold in the roasted cauliflower florets, making sure they are fully coated in the cheese sauce.
- Bake the cauliflower mac and cheese: Transfer the cheesy cauliflower mixture to the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top. Bake for 10-15 minutes, or until the cheese on top is bubbly and slightly golden.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs if desired.
Conclusion:
This Keto Cauliflower Mac and Cheese is a satisfying, low-carb alternative to traditional mac and cheese that doesn’t skimp on flavor. The creamy, cheesy sauce made from sharp cheddar and smoked gouda pairs perfectly with roasted cauliflower for a comforting dish that’s perfect as a main course or a side. Whether you’re on a keto diet or just looking for a healthier version of a classic comfort food, this cauliflower mac and cheese will hit the spot!
Keto Cauliflower Mac and Cheese with Smoked Gouda
This Keto Cauliflower Mac and Cheese swaps pastafor roasted cauliflower and features a rich, creamy sauce made from extra-sharpcheddar, smoked gouda, and cream cheese. It’s a perfect low-carb, cheesy dishfor any meal.
Ingredients
- 1 large head of cauliflower cut into florets
- 1 tablespoon olive oil
- 1 cup heavy cream
- 8 ounces cream cheese diced
- 1 ½ cups shredded extra-sharp cheddar cheese divided
- 1 cup shredded smoked gouda cheese
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper optional
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
- Roast the cauliflower: Toss the cauliflower florets with olive oil, sea salt, and pepper. Arrange them in a single layer on a baking sheet and bake in the preheated oven for 15 to 20 minutes, or until they are soft and golden brown. Set aside.
- Make the cheese sauce: In a large saucepan over medium heat, combine the heavy cream and cream cheese. Keep stirring until the cream cheese has completely melted and the mixture is smooth and creamy.
- Add the cheeses and seasonings: Gradually whisk in 1 cup of the shredded cheddar cheese and all of the smoked gouda. Continue to stir until the cheese is fully melted and the sauce is creamy. Add the garlic powder, ground mustard, sea salt, black pepper, and cayenne pepper (if using). Mix well.
- Combine the cauliflower and cheese sauce: Once the sauce is ready, fold in the roasted cauliflower florets, making sure they are fully coated in the cheese sauce.
- Bake the cauliflower mac and cheese: Transfer the cheesy cauliflower mixture to the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top. Bake for 10-15 minutes, or until the cheese on top is bubbly and slightly golden.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs if desired.