Keto Mac Cheese Cauliflower (Printable version)

A creamy low-carb dish with roasted cauliflower florets and crispy bacon crumbs for rich flavor.

# What you need:

→ Vegetables

01 - 1 large head cauliflower, about 1.75 pounds, cut into bite-size florets

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 1.5 cups shredded sharp cheddar cheese
05 - 0.5 cup shredded mozzarella cheese
06 - 2 ounces cream cheese
07 - 0.25 cup grated Parmesan cheese

→ Meats

08 - 6 slices bacon

→ Pantry & Spices

09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.25 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 1 tablespoon chopped fresh chives or parsley

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on prepared baking sheet. Drizzle with 1 tablespoon melted butter, season with salt and pepper, and toss to coat evenly. Roast for 20 to 25 minutes until golden and tender, stirring once halfway through.
03 - Cook bacon in a skillet over medium heat until crispy, about 7 to 8 minutes. Drain on paper towels and crumble into fine pieces. Set aside.
04 - In a large saucepan over medium-low heat, melt remaining 1 tablespoon butter. Add heavy cream, cream cheese, garlic powder, onion powder, smoked paprika, and pinch of salt and pepper. Whisk continuously until smooth and cream cheese is fully melted, about 2 to 3 minutes.
05 - Gradually stir cheddar, mozzarella, and Parmesan cheese into sauce. Continue whisking until sauce is smooth and thick. Do not allow mixture to boil.
06 - Add roasted cauliflower to cheese sauce and stir gently to coat all pieces evenly.
07 - Transfer cauliflower mixture to a baking dish. Sprinkle evenly with bacon crumbs. Bake at 400°F for 7 to 10 minutes until bubbly and golden on top. Garnish with fresh chives or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent enough to silence the voice that says you're being too strict with yourself.
  • Roasted cauliflower gets sweet and nutty, nothing like the boiled sad versions that give it a bad name.
  • The bacon adds actual texture and smoke flavor so you're never thinking about missing pasta.
  • Done in under an hour, which means you can have restaurant-quality comfort food on a weeknight.
02 -
  • Never let your cheese sauce boil after adding cheese, or it splits and gets grainy and sad. Low heat is your friend even when you're hungry.
  • Roasting the cauliflower first instead of boiling it changes everything. Boiling makes it soggy and watery, but roasting makes it sweet and substantial enough to stand in for pasta.
03 -
  • Room-temperature cream cheese whisks in without lumps, so take it out of the fridge while your oven preheats.
  • Pre-shredded cheese has anti-caking agents that sometimes make sauce grainy, so shred a block yourself when you have five minutes.
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