Vic’s Tricks To…Cauliflower Mac n Cheese

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Welcome to the ULTIMATE in carb-free livin’ baby! This Cauliflower Mac n Cheese will keep you coming back for more!

Mac n cheese is probably one of the greatest foods in the world. So, when I started keto, I knew I needed to figure out a way to still have the cheesy goodness.

ENTER: Cauliflower

Cauliflower is the absolute best and I use it every chance I get. Even just baked (or air fried!) with a little buffalo sauce and I am a happy girl.

I just knew deep in my soul that cauliflower was going to be the answers to my prayers here. So let’s get on with it!


Preheat oven to 450°. Toss cauliflower florets in a bowl and toss with some olive oil, salt, and pepper. Spread onto a parchment-lined baking sheet and bake for about 20 minutes or until tender.

In the meantime…make the cheese sauce!

In a pot on low heat, bring heavy cream to a simmer. Stir in some cream cheese until melted. Then add in whatever shredded cheese you desire. I love cheddar so I used that, but also put in a little mozzarella just for kicks.

Whisk until the cheese is melted and it’s the right consistency of what you’d like a cheese sauce to be. Then add in the cauliflower.

Vic Trick: I took the cauliflower out of the oven and just ran a sharp knife over it a few times, to make smaller chunks. You don’t need them too small – they’re meant to be pasta-sized!

Pour cauliflower mixture into an oven-safe baking dish, top with more cheese, and put back in the oven until the cheese is nice and melted, about 5 minutes.

Pull that bad boy out of the oven and try your best to not eat the whole pan. BANG! Cauliflower Mac n Cheese!

Happy Eating!

Sig

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