When people think of comfort food, chances are macaroni and cheese comes to mind. This creamy, gooey, cheesy meal can easily transport you back to the days when you wished every meal was mac and cheese. While we wouldn’t suggest eating mac and cheese every night, this keto cauliflower mac and cheese recipe is a great option when you’re craving that nostalgic taste.
Prepared with a serving of cauliflower, this recipe leans on a variety of spices, such as paprika and mustard powder, while being topped off with our new dairy-free Cheez sauce. If you’re looking for a change, you can also substitute half of the listed cauliflower with butternut squash, which is perfect for the fall season.
How to make keto cauliflower mac and cheese
First, preheat your oven to 350 degrees Fahrenheit. Then, in a bowl, combine the avocado oil, garlic powder, onion powder, paprika, black pepper, thyme, mustard powder and salt. Stir in the cauliflower until the spice mixture coats all the cauliflower pieces. Spread the cauliflower in a single layer on a baking dish or on a baking sheet. Roast in the oven for about 30 to 40 minutes or until the cauliflower is tender and golden. Let everything cool slightly.
Place the cauliflower in a bowl and pour the dairy-free Cheez sauce over it along with the milk. Stir to combine, then stir in the almond flour. Pour the cauliflower mixture into a greased 9×9 baking dish.
Crush your pork rinds in a bag. Grind them so that about half of the pork rinds form a coarse powder and the rest ground a little less to give texture to the mixture. Pour the pork rinds into a bowl and mix with the parsley and almond flour. Pour this mixture over the top of the cauliflower and spread it all over the top of the cauliflower.
Place the baking dish in the oven and bake for about 15 to 20 minutes, or until the pork rinds are golden brown. Let cool slightly and serve!
The description
This creamy, gooey, cheesy meal will easily take you back to your childhood days when you wished every meal was mac and cheese. While we wouldn’t suggest eating mac and cheese every night, this keto cauliflower mac and cheese recipe is a great option when you’re craving that nostalgic taste.
2 medium cauliflower, cut into 1” rooms
1/4 cup Primal Kitchen Avocado Oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (or half paprika, half smoked paprika)
1/2 teaspoon black pepper
1/4 tsp Mustard powder
1/4 tsp thyme
1/4–1/2 little spoon of salt
1.5 cups Primal Kitchen Dairy Free Cheese Sauce
½ cup whole coconut milk or other milk of your choice
3 almond flour
1.5 ounces pork rinds
2 chopped parsley
2 almond flour
- Preheat your oven to 350 degrees Fahrenheit.
- In a bowl, combine the avocado oil, garlic powder, onion powder, paprika, black pepper, thyme, mustard powder and salt. Stir in the cauliflower until the spice mixture coats all the cauliflower pieces.
- Spread the cauliflower in a single layer on a baking dish or on a baking sheet. Roast in the oven for about 30 to 40 minutes or until the cauliflower is tender and golden. Let cool slightly.
- Place the cauliflower in a bowl and pour the dairy-free Cheez sauce over it along with the milk. Stir to combine, then stir in the almond flour.
- Pour the cauliflower mixture into a greased 9×9 baking dish.
- Crush your pork rinds in a bag. Grind them so that about half of the pork rinds form a coarse powder and the rest ground a little less to give texture to the mixture. Pour the pork rinds into a bowl and mix with the parsley and almond flour. Pour this mixture over the top of the cauliflower and spread it all over the top of the cauliflower.
- Place the baking dish in the oven and bake for about 15 to 20 minutes, or until the pork rinds are golden brown. Let cool slightly and serve!
Remarks
You can roast the cauliflower ahead of time if you’re in a bind, and combine the sauce and cauliflower and cook before eating.
This dish will also be delicious with half cauliflower and half butternut squash. Use 2-3 cups of butternut squash cut into 1-inch cubes instead of 1 cauliflower.
- Preparation time: 15 minutes
- Cooking time: 50 minutes
Nutrition
- Portion: 1/8 of the recipe
- calories: 235.2
- Sugar: 3.3g
- Sodium: 619.2mg
- Big: 16.8g
- Saturated fat: 4.4g
- Trans fat: 0g
- Carbohydrates: 12.6g
- Fiber: 4.4g
- Protein: 9.8g
- Cholesterol: 7.6mg
- Net carbs: 8.2g
Key words: keto macaroni and cheese with cauliflower
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