Description
A creamy, low-carb version of mac and cheese made with cauliflower, perfect for a comforting weeknight side dish.
Ingredients
- 2 cups cauliflower florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup unsweetened almond milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Steam the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large mixing bowl, combine the shredded cheddar cheese, cream cheese, almond milk, Parmesan cheese, garlic powder, onion powder, salt, black pepper, paprika, and cayenne pepper. Mix until smooth.
- Add the steamed cauliflower to the cheese mixture and stir until the cauliflower is well coated.
- Transfer the mixture to a greased 9×9-inch baking dish. If using breadcrumbs, sprinkle them evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- For a cheesy kick, add a teaspoon of Dijon mustard to the cheese mixture.
- You can substitute half of the cauliflower with broccoli florets for added color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg