cooler weather always makes me want comfort food and this cheesy cauliflower mac and cheese
hits the spot we use only minimal ingredients and they're all keto friendly to make this delicious
cauliflower mac and cheese and i know there's some of you that refuse to eat cauliflower because you
think it's gross but this does not taste like cauliflower at all it just tastes like creamy
cheese and you have to make it we're going to start by steaming our cauliflower florets so i'm
laying down a steamer basket in a large stockpot and have about an inch of water underneath i'm
going to add in one pound of cauliflower and bring that to a boil and steam it until it's fork tender
i'm just using pre-cut cauliflower florets because that's super easy but feel free to
grab a whole head of cauliflower and cut up those florets yourself
we're going to set that aside to cool and we're going to move on to our cheesy sauce
you're going to add three tablespoons of butter to a saucepan and melt that over medium heat
next stir in three tablespoons of almond flour if you didn't want to use almond flour you could
substitute with like a half a tablespoon of coconut flour or maybe some arrowroot powder
if you use the anthem gum it might make it a little slimy so i'd avoid using xantham gum
stir that for about 30 seconds and then we're going to slowly whisk in some heavy cream
you'll need one cup of heavy cream now you can substitute with nut milk
if you wanted if you didn't want the excess calories from the heavy cream
we're also going to be adding in one teaspoon of salt and then we're going to bring this to a boil
and reduce it to a simmer and let it simmer until it's thickened it should take around
five or six minutes once it's thickened and it's enough to coat the back of your spoon
we're going to slowly add in our cheese you can use whatever combination of cheese you
want i'm going to use a combination of gruyere cheese and sharp cheddar cheese
i have six ounces of the sharp cheddar and then three ounces of the gruyere cheese
and i'm sure i'm pronouncing that wrong you guys told me how to pronounce it before but i forgot
so you want to add in your cheese slowly and then whisk it in between until it melts and you can see
it starting to get super creamy and cheesy you can also experiment with different types of cheeses
like pepper jack cheese colby jack also fontina cheese i've used that before it's really good
so
and once it's smooth and combined we're going to just drizzle that all over our cooked cauliflower
and then toss it together with a spoon
and this keto cauliflower mac and cheese is done and ready to be served this is something that you
could actually prep up ahead of time as well it does keep in the refrigerator for several days
the sauce does thicken once it's cool but once you heat it up it becomes super melty and creamy and
cheesy again seriously this recipe is so good it's so simple and you can't even taste the cauliflower