Perfect Cheddar Cauli Mac and Cheese with Bacon

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Perfect Cheddar Cauli Mac and Cheese with Bacon

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Ingredients

Adjust Servings:
1 head, chopped fresh cauliflower not frozen
6 bacon slices thick-cut bacon
1 tbsp extra virgin olive oil
1 tsp mustard powder
1/2 tsp onion powder
1/2 tsp salt
freshly cracked pepper
For the cheese sauce:
4 tbsp salted butter
1/2 cup chicken broth
1/2 cup heavy cream
1/2 tsp xanthan gum
1 cup cheddar cheese

Nutritional information

5g
Net Carbs
378
Calories
35g
Fat
7g
Carbs
2g
Fiber
12g
Protein
  • 1 hour 15 minutes
  • Serves 4
  • Medium

Ingredients

  • For the cheese sauce:

Directions

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When I set out to make a cauliflower mac and cheese with bacon, I knew I wouldn’t settle until it was absolutely stick-to-the-roof-of-your-mouth good. The roasting of the fresh (not frozen!) cauliflower ahead of time removes excess moisture which creates the perfect consistency when tossed with the cheese sauce.

Tip: Even though this makes a great side with some protein, you can double the recipe if you want it as a main course.

Want more flavor-packed cauliflower goodness? Try my Buffalo Cauliflower Bites.

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Steps

1
Done

Preheat oven to 400 degrees F

2
Done

Remove cauliflower from stem and roughly chop and break apart. (This is going into your mac & cheese so you don’t want it riced or anything, but you don’t want the pieces to be a mouthful when you’re eating it, either).

3
Done

Drizzle the cauliflower with oil and toss. Sprinkle the mustard powder, onion powder and salt over the cauliflower and toss again. Crack a little pepper over the top for good measure. Add to a baking sheet.

4
Done

Chop your bacon into about 1” squares, then lay them on top of the cauliflower evenly.

5
Done

Bake for about 30 minutes on the middle rack. Then use a spatula to toss and mix.

6
Done

Bake for another 15 minutes, then use a spatula to toss and mix. At this point, there should be little to no moisture left in the bottom of the dish. Meanwhile get your ingredients for the sauce ready while it bakes.

7
Done

Flip and toss again, and bake for the final 15 minutes. During the last 15 minutes, you’ll make your sauce.

8
Done

In a saute pan, melt butter over medium heat. Add broth and heavy cream until warm, then add xanthan gum. Stir until it begins to bubble.

9
Done

Once it begins to bubble, remove from heat and add cheddar cheese slowly. Stir continuously until it has melted completely.

10
Done

If you haven’t already, remove the cauliflower from the oven. Add to a serving dish or bowls and drizzle with the cheese sauce. Mix together, garnish (optional), and enjoy.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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5 Comments Hide Comments

when you have 5g Net carbs and 7g carbs, are you just going by the 5g Net carbs when counting carbs or do you add them together?

Net carbs are the result of taking your carbs (7g) and subtracting the fiber (obviously 2g in this case). You then focus on the result of the equation as your total net carbs.

This is absolutely incredible. I followed the recipe but added more cheese-pepper jack and cheddar-then threw it back in the oven for a few.

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