Description
A delicious and creamy keto-friendly cauliflower mac and cheese alternative that replaces traditional pasta with tender cauliflower florets smothered in a rich cheddar and Parmesan cheese sauce. Perfect for a low-carb comfort meal ready in just 20 minutes.
Ingredients
Scale
Cauliflower
- 1 medium head cauliflower, cut into florets
Cheese Sauce
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Garnish (Optional)
- 1/4 cup chopped green onions
Instructions
- Cook cauliflower: Steam or boil the cauliflower florets for 5 to 7 minutes until they are fork-tender. Drain the florets thoroughly and set them aside to remove excess moisture.
- Make cheese sauce: In a large skillet over medium heat, melt the unsalted butter. Add the garlic powder and sauté for about 30 seconds to release its aroma without burning.
- Add cream and cheese: Pour in the heavy cream, then gradually add the shredded cheddar and grated Parmesan cheeses. Stir continuously until the mixture becomes smooth, creamy, and fully melted.
- Combine: Add the cooked cauliflower florets into the skillet. Gently mash and stir them into the cheese sauce, ensuring each piece is well coated with the creamy mixture.
- Season and serve: Season the dish with salt and pepper according to your taste. Garnish with chopped green onions if desired, then serve immediately while hot for the best flavor and texture.
Notes
- To reduce moisture and keep the dish creamy, be sure to drain the cauliflower well after cooking.
- For a sharper cheese flavor, use aged cheddar cheese.
- You can add a pinch of nutmeg to the cheese sauce for a subtle warm undertone.
- This recipe can be doubled easily for larger servings.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
