This keto-friendly cauliflower mac and cheese is rich, cheesy, and satisfying without the carbs. Roasted cauliflower florets are coated in a creamy cheese sauce and baked until golden and bubbly, making it the perfect low-carb comfort food.
🥣 Ingredients
- 1 large head cauliflower, cut into small florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon paprika
- Fresh parsley, chopped (for garnish)
🔪 Instructions
- Preheat oven to 375°F (190°C). Toss cauliflower florets with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.
- In a saucepan, whisk cream cheese and heavy cream over medium heat until smooth. Stir in cheddar, Parmesan, paprika, salt, and pepper until melted and creamy.
- Add roasted cauliflower to a baking dish and pour cheese sauce on top. Mix to coat.
- Bake for 15 minutes until bubbly. Garnish with parsley before serving.
