A keto-friendly twist on the classic mac and cheese, substituting cauliflower for pasta. Creamy, cheesy, and comforting, this dish is sure to satisfy your cravings without the carbs.
Ingredients:
- 1 medium head cauliflower, cut into florets
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish optional
Instructions:
Preheat your oven to 375F 190C
Steam or boil cauliflower florets until tender, about 5-7 minutes
Drain well and pat dry with paper towels to remove excess moisture
In a saucepan, heat the heavy cream over medium heat until hot but not boiling
Stir in the shredded cheddar cheese, garlic powder, paprika, salt, and pepper until the cheese is melted and the sauce is smooth
Add the cooked cauliflower to the cheese sauce and stir until well coated
Transfer the cauliflower mixture to a greased baking dish
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown
Garnish with chopped parsley if desired before serving
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