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!
Description
This creamy, creamy, and cheese dinner will 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.
2 medium head broccoli, cut into first“pieces
1/4 cup Original kitchen butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (or half paprika, half smoked paprika)
1/2 teaspoon black pepper
1/4 teaspoon mustard powder
1/4 teaspoon musk
1/4–1/2 teaspoon salt
1.5 cups Primal Kitchen No Dairy Cheez Sauce
cup greasy coconut milk or other milk of your choice
3 Tbs almond powder
1.5 ounces pork
2 Chopped parsley
2 Tbs almond powder
- Preheat your oven to 350 degrees F.
- Put 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 cool 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!
Note
You can grill the cauliflower first if you like, combine the sauce with the cauliflower and bake before serving.
This dish would also go well with half cauliflower and half buttered squash. Use 2-3 cups of pumpkin cut into 1-inch cubes in place of cauliflower.
- Preparation time: 15 minutes
- Cooking time: 50 minutes
Nutrition
- Serving size: 1/8 recipe
- Calories: 235.2
- Street: 3.3g
- Sodium: 619.2mg
- Fat: 16.8g
- Saturated fat: 4.4g
- Trans fats: 0g
- Carbohydrates: 12.6g
- Fiber: 4.4g
- Protein: 9.8g
- Cholesterol: 7.6mg
- Net carbs: 8.2g
Key word: keto cauliflower mac and cheese
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