Description
A creamy, low-carb cauliflower mac and cheese that satisfies comfort food cravings without the guilt. Perfect for keto dinners, quick to make, and kid-approved.
Ingredients
Scale
- 1 large cauliflower head (about 600g / 1.3 lbs), cut into small florets
- 2 cups shredded sharp cheddar cheese (200g)
- 4 oz full-fat cream cheese (115g)
- ½ cup heavy cream (120ml)
- 3 tablespoons butter (42g)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste (start with ½ teaspoon salt and a few cracks of black pepper)
- Optional: ¼ teaspoon smoked paprika or cayenne pepper
Instructions
- Cut the cauliflower into small, bite-sized florets (about 1-inch chunks). Rinse and drain well.
- Steam the cauliflower in a steamer basket over boiling water for 8-10 minutes until just tender but still firm. Drain and set aside.
- In a medium saucepan, melt the butter over medium-low heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the cream cheese and stir until melted and smooth.
- Slowly pour in the heavy cream, whisking constantly to combine.
- Stir in Dijon mustard, salt, pepper, and optional smoked paprika or cayenne.
- Gradually add shredded cheddar cheese, stirring until melted and sauce is smooth. Keep heat low to avoid graininess.
- Toss steamed cauliflower florets into the cheese sauce, stirring gently to coat evenly.
- Serve immediately, optionally topped with extra cheddar or chopped fresh herbs like parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Creamy Cauliflower Mac Cheese