Cauliflower Mac N Cheese (Keto, Low Carb)
1 medium sized head of cauliflower, sliced in half and stem/leaves removed
8 cups water
8 oz cream cheese, softened
3 tablespoons butter
1/2 medium yellow onion, finely diced
1/2 cup heavy whipping cream
4 cups shredded cheddar cheese, separated
1/2 Tablespoon garlic powder
1 -1/2 Teaspoon pink Himalayan salt, separated.
1/2 Teaspoon black pepper
1/2 cup finely crushed pork rinds *(optional)*
Preheat oven to 350 degrees Fahrenheit.
In a large pot, bring the 8 cups of water to a boil. Add in the cauliflower head carefully.
Boil for 20 minutes. Remove and place in a colander, sprinkle evenly with 1 teaspoon of
Allow cauliflower to drain.
Grease an 8x12 glass casserole dish.
In a medium pot, over medium low heat add in the butter and yellow onion. Cook onion
until it is translucent. Add in cream cheese, heavy whipping cream, and remaining
seasonings. Whisk until thoroughly combined. Remove from heat.
Take cauliflower head that has cooled off and chop it into about 1" - 1/2" pieces.
In a large enough bowl, combine chopped cauliflower, cooked cream sauce, and 3
cups of the shredded cheddar cheese. Pour evenly into your casserole dish. Top with
the remaining 1 cup of shredded cheddar cheese and pork rinds (if utilizing)
Cover with foil and bake for 35 minutes.
Remove foil and cook for an additional 10 minutes, remove from oven and enjoy!
Serves approximately 8 guests