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My whole life, I have always HATED Mac and Cheese so much! I’ve tried the instant packet kind that my siblings and cousins all loved and hated everything about it. I’ve tried making homemade versions myself and hated those too. I don’t really know why but there is something about creamy and cheesy sauces with pasta that I’ve never enjoyed. The dishes always tasted too rich, heavy and full on, even though most people love these kind of sauces with pasta!
When I saw people making keto versions of Mac and Cheese with vegetables, I thought it might be worth a go since I do love creamy and cheesy sauces on meat and veg. So I set to work thinking up a recipe for Cauliflower Mac and Cheese.
To be honest, I thought of using broccoli instead because while I love cauliflower, I love broccoli more and it’s a vegetable that also goes insanely well with cheese, especially cheddar. But I went with the cauliflower because of the white colour to get more of that Mac and Cheese look and make it appear more like the real deal.
I have to say I am so happy I did this recipe! It is the first Mac and Cheese I have ever liked! It still is a heavy meal or side, but the veg changes it up for me. It’s not quite so rich and heavy with cauliflower than it would be with pasta. I also roasted the cauliflower for extra flavour, because roasted cauliflower has so much more going on than steamed cauliflower and is also firmer and less likely to get mushy and fall apart when you mix it with the cheese sauce.
This is great on its own for a quick meal or as a side for a juicy steak or some pan fried chicken. I really prefer it as a side because again it feels like it’s not quite so heavy, but the first time I made this I ate just a bowl on its own and it was delicious and incredibly filling!
Cauliflower Mac and Cheese
Ingredients
- 1 large head cauliflower
- 4 tbsp butter
- 1 tbsp coconut flour
- 1/2 cup water
- 1 cup thickened cream/heavy whipping cream
- 1/2 cup sour cream
- 1 tbsp Dijon mustard
- 1/2 cup grated mozzarella
- 1/2 cup grated cheddar
- 1/2 cup grated parmesan cheese
- 1 1/2 tsp xanthan gum
- salt
- pepper
Instructions
- Trim cauliflower, break into florets and spread over a baking tray lined with baking paper. Melt 2 tablespoons of butter and coat cauliflower, season with salt and pepper. Bake at 180C for 30 minutes.
- Combine water, cream and sour cream in a jug or similar and set aside. Heat remaining butter in a pot over medium high heat until foaming and add coconut flour. Mix together to make a roux, don't let it darken too much.
- Gradually pour in cream mix while whisking to prevent lumps, bring to the boil and reduce to a simmer.
- Add Dijon and mix through, add cheeses and mix through. Add xanthan gum a tiny sprinkle at a time while whisking constantly to thicken. Add and mix through cauliflower. Remove from heat and let cool slightly to thicken up further.
Notes
Nutrition
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