Cauliflower stands in for macaroni in this supremely satisfying cheesy recipe. All of the fun, with much lower carbs. What’s not to like?
Cauli Mac ‘N’ Cheese
Yield: 4 servings (6g net carbs, 325 calories)
1 medium head of cauliflower
3/4 cup grass-fed cream
4 ounces grass-fed cream cheese
2 cups grass-fed sharp cheddar, shredded
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon Celtic sea salt
1/4 teaspoon dry mustard
Garnish: crumbled bacon and minced green onions
Crushed unflavored pork rinds and Parmesan (optional)
Place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl. Cover bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until al dente, 3 to 4 minutes; drain.
Warm the cream in a sauce pan over medium heat. Add the cream cheese, and whisk continually, breaking up the chunks, while it melts. Turn the heat to low and begin whisking handfuls of cheese into the cream sauce. Add the paprika, garlic powder, salt, and mustard. Whisk until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired.
In an ovenproof serving bowl, combine the cauliflower and cheese sauce, mixing gently. Run under the broiler for just a minute or two, until golden. Sprinkle with bacon and green onions, and serve.
If using the pork rinds for a “bread crumb” topping:
Combine cauliflower and cheese sauce in a baking dish. Cover top with roughly-crushed plain (unflavored) pork rinds mixed with grated Parmesan cheese. Run under broiler until pork rinds begin to color. Serve.
To Serve: Add steamed broccoli and sautéed mushrooms as a side dish.