You know how mac and cheese is basically comfort in a bowl? Yeah, me too. But if you’re like me and trying to keep things low-carb, it feels like one of those foods that’s off-limits. Luckily, I’ve found a way to bring it back into my life, thanks to cauliflower. Stay with me—it sounds weird at first, but it actually works.
Why Cauliflower?
Alright, let’s just get this out there—cauliflower isn’t pasta. But it’s surprisingly good at mimicking that same kind of texture, and when you load it with cheese, it’s seriously satisfying. It’s not like you’re eating a bowl of steamed veggies; it becomes this creamy, cheesy dish that’s super comforting. Plus, cauliflower has hardly any carbs, which makes it keto-friendly.
Here’s What I Use
- Cauliflower: I usually grab a medium head, chop it into small bits.
- Cheddar and Mozzarella: The cheddar adds sharpness, and the mozzarella gives that melty, stringy vibe. You could use any cheese, really.
- Heavy Cream & Butter: This is what makes it rich and creamy.
- Cream Cheese: Just a little for smoothness.
- Seasonings: I don’t go crazy here. Salt, pepper, garlic powder, and maybe a little paprika if I’m feeling fancy.
How I Make It
This is how I do it—super straightforward.
- Boil or steam the cauliflower until it’s soft but still firm. Mushy cauliflower? No thanks. Once it’s done, drain it really well. I’ve messed this up before by not draining enough, and trust me, the water ruins it.
- While that’s happening, I make the cheese sauce. It’s really simple: melt some butter, throw in the heavy cream, cheddar, mozzarella, and cream cheese, and stir until it’s all melted together. Add the seasonings while you stir.
- Mix it all together. Throw the cauliflower in with the cheese sauce and mix until it’s coated. Then I pop it in a baking dish, add some extra cheese on top (because, why not?), and bake at 375°F for about 15 minutes.
Why I Keep Making This
Honestly, it’s just a super easy, comforting meal that doesn’t make me miss regular mac and cheese. And the best part? You can tweak it however you want. Sometimes I add bacon, or if I’m feeling spicy, I toss in jalapeños. The cauliflower really soaks up all that cheesy goodness.
