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–+ servings
Keto Cauliflower Mac and CheesePasta Recipe low carb conopida gratinata reteta

Keto Cauliflower Mac and Cheese

Creamy, low-carb comfort food: tender cauliflower florets folded into a rich three-cheese sauce and baked until golden and bubbling. A satisfying keto twist on classic mac and cheese, ready in about an hour.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Choose Serving Size 6

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 Parmesan grated

Instructions

  • Heat the oven to 180°C (375°F).
  • In a small bowl, mix the ingredients for the topping and set the bowl aside.
  • Put a pot 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 dish with butter or oil. Alternatively, to save some calories, line it with parchment paper.
  • In a saucepan over low-medium heat, add the milk. Add the cream cheese and mix until smooth. Stir in the oregano, garlic powder, smoked and hot paprika, salt and pepper. Then add 1 cup of grated cheddar and 1 cup of grated mozzarella. Mix well until you get a thick, creamy sauce.
  • Add the cauliflower pieces to the sauce and stir so that all the cauliflower is coated.
  • Transfer the cauliflower mixture into the casserole dish and spread it 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.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to keep the topping crisp. Tip: the cheddar is split in two, about 1 cup melted into the sauce and the rest reserved for the golden top.