KetoDial
Recipe Card · Side
Keto · Comfort food side · 5g net carbs
Cauliflower Mac
and Cheese
Roasted cauliflower florets folded into a real cheddar cheese sauce. Six ingredients, 25 minutes, and all the comfort of mac and cheese at 5g net carbs.
279
kcal
per serving
Per serving
279 kcal
Fat 23.9g
Protein 10.4g
Carbs 8.1g
Net carbs 5.0g
AIngredients
- 1 headcauliflower, cut into small florets
- 2 tbspolive oil
- 1/2 tspsea salt
- 1/4 tspblack pepper
- 1 cupcheddar cheese, shredded
- 1/4 cupheavy cream
- 1/4 cupunsweetened almond milk, or any milk you like
- 1 tbspunsalted butter
BMethod
- Heat the oven. Preheat to 450°F (232°C) and line a baking sheet with foil or parchment paper.
- Season the florets. Toss the cauliflower with the olive oil, salt, and pepper in a large bowl.
- Roast. Spread the florets on the baking sheet and roast for 15 to 20 minutes, until crisp-tender. Roasting keeps them from going watery.
- Make the cheese sauce. In a small saucepan over low heat (or in the microwave), warm the cheddar, heavy cream, almond milk, and butter, stirring often until smooth. Keep the heat gentle or the sauce can break.
- Combine. Move the roasted cauliflower to a large bowl, pour the cheese sauce over, and fold gently until every floret is coated.
Dial-in tip
Leftovers reheat well in a 350°F oven for about 10 minutes; the microwave works too but softens the florets. At 279 cal and 10.4g protein per serving, it pairs nicely with grilled chicken or a burger patty. Swap the cheddar for gouda or gruyere if you want it fancier.
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