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Cauliflower Mac and Cheese

A macaroni and cheese style dish subbing roasted cauliflower for traditional pasta.
Course Side Dish
Cuisine American, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free, Vegetarian
Keyword cauliflower mac and cheese, gluten free mac and cheese, grain free mac and cheese, keto mac and cheese, lchf mac and cheese, low carb mac and cheese, low carb nikki
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 294kcal

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

Net Carbs - 6.3g