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We hope you got benefit from reading it, now let’s go back to cauliflower "mac" and cheese (keto friendly) recipe. You can cook cauliflower "mac" and cheese (keto friendly) using 8 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Cauliflower "Mac" and Cheese (Keto friendly):
- Take 1 large head cauliflower
- Provide 2 tbs olive oil
- Use 4 oz cream cheese
- You need 1/2 cup cream
- Provide 1/2 cup milk
- Use 1 1/2 cup shredded triple cheddar cheese blend (I use Kraft)
- Provide to taste Salt and pepper
- Take Pinch cayenne pepper (optional)
Steps to make Cauliflower "Mac" and Cheese (Keto friendly):
- Lightly grease a 2 quart casserole dish. Preheat oven to 425°F. Wash cauliflower and pat dry. Cut into bite size pieces. Place in casserole dish. Drizzle with olive oil and sprinkle lightly with salt and pepper. Gently toss to coat. Spread back out evenly. Bake until just tender 15-20 min.
- While cauliflower roasts make your sauce. Place cream and milk in a saucepan over medium heat. Heat until just steaming, but do not simmer. Add cream cheese and wisk until fully melted and incorporated, and sauce has thickened slightly. Note: You may need to reduce heat to medium low to prevent simmering.
- Turn heat down to low. Stir in shredded cheese until melted and sauce is smooth. Taste and add salt and pepper as desired. Add a small pinch of cayenne if desired (just enough to brighten the flavors but not make it spicy).
- When cauliflower is done bring out of oven. Pour sauce over cauliflower and stir gently to coat. Return to oven for an additional 15-20 minutes or until top is golden and bubbly. Let rest 5-10 minutes before serving. Enjoy!
Cauliflower mac and cheese is extra cheesy and melty! This tastes so much like the real deal that I bet you won't even miss the carbs. Extra creamy and cheesy cauliflower mac and cheese! This one is both kid friendly and keto friendly! This baked keto cauliflower mac and cheese casserole is filled to the brim with cheesy goodness but without all the carbs.
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