Description
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
Scale
- 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.
Notes
- For extra crunch, top the casserole with crushed pork rinds before baking.
- If you don’t have smoked gouda, you can substitute gruyere, mozzarella, or another melty cheese.
- Feel free to adjust the spice level by increasing or omitting the cayenne pepper.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Baking
- Cuisine: American Comfort Food