#cauliflowermac

This is a tasty keto-friendly version of mac and cheese that uses cauliflower instead of pasta. This dish is great for satisfying cravings while staying low-carb because it is creamy, cheesy, and comforting.

Ingredients: 1 medium head cauliflower, cut into florets. 1 cup heavy cream. 2 cups shredded cheddar cheese. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Preheat oven to 375F 190C. Steam cauliflower florets until tender, about 5-7 minutes. Drain well. In a saucepan, heat heavy cream over medium heat until it begins to simmer. Reduce heat to low and stir in shredded cheddar cheese until melted and smooth. Add garlic powder, salt, and pepper to taste. Stir until combined. Place steamed cauliflower in a baking dish and pour cheese sauce over the top, mixing to coat evenly. Bake in the preheated oven for 15-20 minutes, until bubbly and golden brown on top. Garnish with chopped parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy this creamy and comforting keto-friendly take on regular mac and cheese, made with cauliflower instead of pasta to cut down on carbs. This dish tastes great and is satisfyingly cheesy without making you feel bad.

Ingredients: 1 medium head cauliflower, chopped into florets. 1 cup heavy cream. 2 cups shredded cheddar cheese. 2 tablespoons cream cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Preheat your oven to 375F 190C. Steam or boil cauliflower until tender, about 5-7 minutes. Drain well and set aside. In a saucepan, heat heavy cream over medium heat until it starts to simmer. Reduce heat to low and stir in cream cheese until melted and smooth. Gradually add shredded cheddar cheese, stirring constantly until fully melted and combined. Season with garlic powder, onion powder, salt, and pepper. Fold in cooked cauliflower until well coated with the cheese sauce. Transfer the mixture to a greased baking dish. Bake for 15-20 minutes, until bubbly and golden on top. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the creamy comfort of regular mac and cheese without the bread. This version is good for people on the keto diet because it uses cauliflower instead of pasta and still has a lot of cheese but not as many carbs.

Ingredients: 1 medium head cauliflower, cut into florets. 1 cup heavy cream. 2 cups shredded sharp cheddar cheese. 2 tablespoons cream cheese. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Preheat your oven to 375F 190C. Steam or boil cauliflower until tender, about 5-7 minutes. Drain well and set aside. In a saucepan over medium heat, warm the heavy cream until it simmers. Whisk in the cream cheese until smooth. Stir in the shredded cheddar cheese, Dijon mustard, garlic powder, salt, and pepper until the cheese melts and the sauce is smooth. Add the cooked cauliflower to the sauce, stirring gently to coat. Transfer the cauliflower mixture to a baking dish. Bake for 15-20 minutes until bubbly and golden brown on top. Garnish with chopped parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Instead of potatoes, use cauliflower instead of them to make this low-carb "mac and cheese." The soft cauliflower florets are covered in a cheesy sauce made from heavy cream, almond flour, and shreds of cheddar cheese. Served hot and topped with a golden brown crust, this dish will satisfy your hunger without making you feel bad. You can eat it as a side dish or as the main course for a cozy dinner during the week.

Ingredients: 1 large head cauliflower, cut into florets. 2 tablespoons butter. 2 cloves garlic, minced. 2 tablespoons almond flour. 1 cup heavy cream. 2 cups shredded cheddar cheese. Salt and pepper, to taste. 1/4 teaspoon paprika. Chopped fresh parsley, for garnish.

Instructions: Preheat your oven to 375F 190C. Grease a baking dish with non-stick spray. Steam the cauliflower florets until tender, about 8-10 minutes. Drain well and pat dry with paper towels to remove excess moisture. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Sprinkle the almond flour over the garlic and butter mixture. Stir to combine and cook for another minute. Gradually pour in the heavy cream while stirring constantly. Cook until the mixture thickens, about 2-3 minutes. Reduce the heat to low and add the shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth. Season the cheese sauce with salt, pepper, and paprika to taste. Add the steamed cauliflower florets to the cheese sauce. Stir until the cauliflower is evenly coated with the sauce. Transfer the cauliflower mixture to the prepared baking dish. Spread it out evenly. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and lightly golden brown on top. Garnish with chopped fresh parsley before serving. Enjoy your delicious low-carb cauliflower 'mac' and cheese!

Prep Time: 20 minutes

Cook Time: 20 minutes