Description
A rich and comforting keto cheesy cauliflower bake that delivers all the creamy, cheesy goodness of mac and cheese without the carbs.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup cream cheese
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp paprika
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/2 tsp mustard powder (optional)
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preheat oven to 190°C (375°F).
- Bring a pot of salted water to a boil and cook cauliflower florets for 5–6 minutes until just tender. Drain well and pat dry.
- In a saucepan, melt butter over medium heat. Add garlic and sauté for 30 seconds.
- Add heavy cream and cream cheese, stirring until smooth and creamy.
- Stir in cheddar, mozzarella, and Parmesan cheeses until melted and combined.
- Add paprika, salt, pepper, and mustard powder if using. Mix well.
- Combine the cauliflower with the cheese sauce and transfer to a baking dish.
- Top with extra cheese if desired and bake for 20–25 minutes until bubbly and golden.
- Garnish with chopped parsley and serve warm.
Notes
- Drain cauliflower thoroughly to avoid a watery bake.
- Use sharp cheddar for a stronger cheese flavor.
- Add crispy beef bacon bits for extra texture and taste.
- You can make it ahead and reheat before serving.
- Great as a side dish or a main keto meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American