Low-Carb Cauliflower Mac and Cheese
This Low-Carb Cauliflower Mac and Cheese is a creamy, guilt-free alternative to the classic dish!
Servings: 4 servings
Ingredients
- 1 large head cauliflower cut into small florets
- 1 teaspoon olive oil
- 1 tablespoon butter
- 1/4 cup onion diced
- 1 clove garlic minced
- 3/4 cup milk plus more as needed
- 1 cup Crystal Farms Sharp Cheddar shredded
- 1 cup Crystal Farms Mozzarella or Italian blend shredded
- 1/4 cup Crystal Farms Parmesan cheese
- 4 ounces Crystal Farms Cream Cheese (sour cream can also be used)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Start by bringing a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes, or until they are tender but still firm. Drain and set aside.
- In a skillet, heat the olive oil and butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- In a mixing bowl, combine the sautéed onions and garlic with the milk, sharp cheddar, mozzarella, parmesan, cream cheese, black pepper, and salt. Whisk until smooth and creamy. If the sauce is too thick, add a little more milk until you reach your desired consistency.
- In a large mixing bowl, gently toss the cooked cauliflower with the cheese sauce until well coated. Transfer the mixture to a greased baking dish. Top with additional cheese if desired, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy your Low-Carb Cauliflower Mac and Cheese hot, garnished with fresh herbs if you like!
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
- Whisk
Notes
- For a spicier kick, add cayenne pepper or hot sauce to the cheese sauce.
- Use fresh cheese for best melting results; avoid pre-shredded varieties.
- This dish can be made ahead and stored in the refrigerator for up to 4 days.