Vic’s Tricks To…Cauliflower Mac N Cheese
Welcome to the ULTIMATE in carb-free livin’ baby!
Mac n cheese is probably one of the greatest foods in the world. So, when I started keto, I knew I needed to figure out a way to still have the cheesy goodness.
ENTER: Cauliflower
Cauliflower is the absolute best and I use it every chance I get. Even just baked (or air fried!) with a little buffalo sauce and I am a happy girl.
I just knew deep in my soul that cauliflower was going to be the answers to my prayers here. So let’s get on with it!
Preheat oven to 450°. Toss cauliflower florets in a bowl and toss with some olive oil, salt, and pepper. Spread onto a parchment-lined baking sheet and bake for about 20 minutes or until tender.
In the meantime…make the cheese sauce!
In a pot on low heat, bring heavy cream to a simmer. Stir in some cream cheese until melted. Then add in whatever shredded cheese you desire. I love cheddar so I used that, but also put in a little mozzarella just for kicks.
Whisk until the cheese is melted and it’s the right consistency of what you’d like a cheese sauce to be. Then add in the cauliflower.
Vic Trick: I took the cauliflower out of the oven and just ran a sharp knife over it a few times, to make smaller chunks. You don’t need them too small – they’re meant to be pasta-sized!
Pour cauliflower mixture into an oven-safe baking dish, top with more cheese, and put back in the oven until the cheese is nice and melted, about 5 minutes.
Pull that bad boy out of the oven and try your best to not eat the whole pan.
Happy Eating!
Vic’s Tricks To…Cauliflower Mac N Cheese
Recipe details
- 4 servings
- Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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