Cauliflower Mac ‘n Cheese (Keto, Vegetarian, Gluten-Free)

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We love cauliflower Mac ‘n cheese as a healthier take on your average Mac ‘n cheese comfort food! This is so easy to make, creamy and delicious!

Further Food Nutritionist Commentary:

This cauliflower Mac 'n cheese is sure to become a family favorite! Cauliflower is an antioxidant powerhouse, supplying each serving with 23% of your daily Vitamin A requirements and 120% of your daily Vitamin C requirements - perfect for winter time when you want a hot meal but also need an antioxidant boost! Each serving also supplies 7g of protein, showing that Mac 'n cheese can become more than than just your average "starchy dish."

By Liz Lederman

Cauliflower Mac ‘n Cheese (Keto, Vegetarian, Gluten-Free)

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 4

Ingredients

1 large head cauliflower, cut into bite-size pieces
1 cup heavy cream
2 ounces cream cheese
2 teaspoons Dijon mustard
2 cups shredded sharp cheddar, divided (reserve 1/2 cup for topping)
1/8 teaspoon garlic powder

Instructions

  1. Preheat oven to 375 degrees F.
  2. Bring a large pot of water to a boil.
  3. Spray an 8×8 baking dish with vegetable oil spray.
  4. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and place back into the hot pot for a few minutes. Transfer the cauliflower to the baking dish and set aside.
  5. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1.5 cups of the cheese and garlic and whisk just until the cheese melts about 1 to 2 minutes. Salt and pepper to taste.
  6. Remove from heat, pour over the cauliflower, and stir to combine.
  7. Top with the remaining 1/2 cup cheese and bake until browned and bubbly, about 15 minutes.
  8. Allow to cool about 5 minutes then serve.
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Spray an 8×8 baking dish with vegetable oil spray. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and place back into the hot pot for a few minutes. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1.5 cups of the cheese and garlic and whisk just until the cheese melts about 1 to 2 minutes. Salt and pepper to taste. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly, about 15 minutes. Allow to cool about 5 minutes then serve.

Nutrition Information

Per Serving: Calories: 330; Total Fat: 31 g; Saturated Fat: 19 g; Monounsaturated Fat: 8 g; Polyunsaturated Fat: 1 g; Cholesterol: 108 mg; Sodium: 176 mg; Potassium: 704 mg; Carbohydrate: 10 g; Fiber: 3 g; Sugar: 5 g; Protein: 7 g

Nutrition Bonus:

Vitamin C: 119%; Vitamin A: 23%; Iron: 6%; Calcium: 17%

 

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