Keto Cauliflower Mac and Cheese
This dish offers a balanced combination of protein, healthy fats, and fiber—perfect for staying full and energized.
Ingredients
- For the roasted cauliflower:
- 1 large head cauliflower cut into florets
- 1 tablespoon olive oil
- For the cheese sauce:
- 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 freshly ground black pepper
- ¼ teaspoon cayenne pepper optional
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread the cauliflower florets in a single layer.
- Drizzle with olive oil and toss to coat. Roast for 18 minutes or until lightly browned and tender.
- Meanwhile, prepare the cheese sauce by heating the cream in a saucepan over medium heat. Stir frequently until it simmers.
- Add the cream cheese and whisk until melted and fully incorporated.
- Reduce heat to low. Stir in ¾ cup of cheddar cheese and all the gouda. Continue stirring until the cheeses melt.
- Season the sauce with garlic powder, mustard, salt, black pepper, and cayenne if using. Cook for 3–4 more minutes until smooth and thick.
- Add roasted cauliflower to the sauce and toss gently to coat.
- Transfer to a 9x9 casserole dish and sprinkle the remaining cheddar cheese on top.
- Bake for 20 minutes. For a golden, crispy top, place under the broiler for 2–3 minutes, watching closely.
Notes
Nutritional Information Per Serving
- Calories: 410 kcal
- Protein: 18 g
- Carbohydrates: 9 g
- Fat: 35 g
- Fiber: 3 g
- Sugar: 3 g
- Net Carbs: 6 g