Cauli-Mac and Cheese Bake
Cauli-Mac and Cheese Bake is the perfect side dish and will satisfy all your comfort food cravings without all of the guilt. It’s creamy, savory and has a texture that tricks you into thinking you are eating mac and cheese. You will LOVE this delicious low-carb or keto cauliflower bake recipe.

Ingredients

Cauliflower Mac and Cheese

  • 1 large head cauliflower
  • 1/2 cup heavy cream
  • 2 ounces cream cheese at room temperature
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 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, Dijon mustard, paprika, salt, and pepper. Cook, stirring constantly, until smooth.
  • Add the cheddar 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.

Tips

  • Garnish with bacon bits
  • For the best melting and texture, shred the cheddar from a block.
  • Store leftovers tightly covered in the refrigerator. Use within 5 days.