When people think of comfort food, they most likely think of mac and cheese. This creamy, fatty and cheese dinner can easily take you back to your childhood days when you wished every meal could have mac and cheese. While we don’t recommend eating mac and cheese every night, this cauliflower and cheese macadamia sauce recipe is a great choice when you’re craving that nostalgic taste.
Made with cauliflower, this recipe relies on a variety of seasonings, such as paprika and mustard powder, while also topping with our new Dairy Free Cheez Sauce. If you’re looking to change it up, you can also swap out half of the cauliflower instructions for the pumpkin, which is perfect for fall.
How to make cauliflower mac and cheese keto
First, preheat your oven to 350 degrees F. Then, mix the avocado oil, garlic powder, onion powder, paprika, black pepper, thyme, mustard powder, and salt in a bowl. Fold the cauliflower until the seasoning mixture coats the cauliflower pieces. Arrange cauliflower in layers on a baking dish or coated pan. Bake in oven for 30-40 minutes or until cauliflower is tender and golden. Let everything cool down a bit.
Place the cauliflower in a bowl and pour the No Dairy Cheez Sauce over the top with the milk. Stir the mixture well and then stir in the almond flour. Pour the cauliflower mixture into the greased 9×9 baking tray.
Crush the pork skin and put it in the bag. Grind them so that about half of the pork rinds form a coarse powder and the rest a little more finely ground to form a paste. Pour pork skin into a bowl, mix with parsley and almond flour. Pour this mixture on top of cauliflower and apply evenly on top of cauliflower.
Place the plate in the oven and bake for 15-20 minutes or until the pork skin is golden brown. Let cool a bit and serve!