Keto Cauliflower Mac and Cheese
This keto cauliflower mac and cheese is not only a culinary delight, but also a perfect choice for those following a low-carb diet. Imagine the cauliflower florets, dipped in a creamy cheese sauce, all browned to perfection in the oven. If you haven't tried this special combination yet, it's time to indulge your taste buds.
Ingredients
- 1 small cauliflower cut into small florets
- ¼ teaspoon salt
- ¾ cup full fat milk
- ⅓ cup cream cheese
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon hot paprika or chili
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 cups cheddar cheese grated
- 1 cup mozzarella cheese grated
For the topping:
- ¼ cup almond flour
- ¼ cup grated Parmesan
Instructions
- Heat the oven to 180 C (375F).
- In a small bowl, mix the ingredients for the topping, leave the bowl aside.
- Put a pan of salted water on the stove, to boil.
- When the water starts boiling, add the cauliflower florets.
- Let the cauliflower cook for 5-7 minutes. Don't over-cook it at this stage.
- After boiling, drain the water and let the cauliflower cool.
- Grease the casserole with butter or oil. Alternatively, to skip some calories, cover it with parchment paper.
- In a saucepan, on low-medium heat, add the milk. Add the cream cheese and mix until smooth. Add oregano, garlic powder, smoked and hot paprika, salt and pepper. Then add 1 cup of grated cheddar cheese and one cup of grated mozzarella. Mix well until you get a thick and creamy sauce.
- Add the pieces of cauliflower over the sauce and mix so that all the cauliflower is covered.
- Transfer the cauliflower mixture into the casserole; spread in an even layer.
- Sprinkle with the remaining Cheddar cheese. Then sprinkle with the topping mixture.
- Put the casserole in the oven and bake for 30 minutes or until it browns on the edges.