Keto Cauliflower Mac and Cheese

Keto Cauliflower Mac and Cheese is a low carb take on the classic mac and cheese! Creamy and satisfying, you won't even miss the noodles! Easily made vegan and dairy free!

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 20 minutes

Servings servings

Calories 246kcal

Author Arman

Ingredients

1 head cauliflower approximately 4 cups, chopped
1 cup plain yogurt dairy free or standard
4 tbsp cream cheese dairy free or standard, softened
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt to taste
1/2 tsp pepper to taste
1 tbsp Dijon mustard
2 cups shredded cheese dairy free or standard * See notes

Instructions

Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish with cooking spray.
In a microwave safe bowl, add your chopped cauliflower and microwave for 5 minutes, or until tender. Alternatively, you can boil it. Remove excess liquid and transfer the cauliflower into the baking dish.
In a small saucepan, heat up your yogurt with cream cheese on medium heat. Once the edges begin to bubble, quickly whisk together until combined. Add the mustard, onion powder, garlic powder, salt, and pepper. Add 1 1/2 cups of the shredded cheese and whisk for 2-3 minutes, until melted. Remove from the heat.
Pour the cheese sauce over the cauliflower, until completely coated. Cover with remaining shredded cheese and bake for 15-20 minutes, or until bubbling and the cheese has melted.

Notes

* Add more shredded cheese, as needed.

For vegan cauliflower mac and cheese, simply use the dairy free options.

TO STORE: Leftovers should be stored in the refrigerator, in a sealable container. It will keep well for up to 1 week

TO FREEZE: Freeze portions in containers to enjoy at a later time. Mac and cheese can be frozen for up to 6 months.

Nutrition