Keto Mac and Cheese {Gluten-Free, Clean Eating}
Calories 660kcal
Ingredients
- 1 head cauliflower (I used a fairly large head, about the equivalent of 4-5 cups)
- 1 tablespoon grass-fed butter (I used a fairly large head, about the equivalent of 4-5 cups)
- 1 cup water
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon yellow mustard
- 12 ounces cheddar cheese (I used a fairly large head, about the equivalent of 4-5 cups)
- black pepper (I used a fairly large head, about the equivalent of 4-5 cups)
Instructions
- Break the head of cauliflower into very small florets, discarding the thick stems.
- You should have 4-5 cups of cauliflower florets, in the end.
- Place the cauliflower florets in a large, deep sided saute pan.
- Add the butter, water, cream ,salt, garlic powder and mustard.
- Bring to a simmer over medium/high heat.
- Cover and let cook, stirring occasionally, for 8-10 minutes, or until cauliflower is tender.
- If the liquid is still thin, let it cook, uncovered, until it has reduced to the consistency of heavy cream.
- Add 2/3 of the shredded cheese to the cauliflower and toss into the sauce until it melts and sauce becomes creamy.
- Taste sauce and add more salt, if needed.
- Remove from heat and sprinkle with the remaining cheese and a grating of fresh black pepper.
- Assuming your pan is oven proof, set it under the broiler for 2-3 minutes to melt the cheese.
- Serve immediately.
Originally posted 2019-02-20 18:48:40.
