Cauliflower Macaroni & Cheese Recipe


This recipe is a keto version of classic mac and cheese. It is super creamy and tastes better with cauliflower without the added carbs.

Yield: 5 servings

Total Time Taken: 60 minutes


5 cups cauliflower florets

1 teaspoon salt

½ teaspoon mustard, dry

½ teaspoon ground black pepper

1 cup coconut milk, full-fat

½ cup vegetable broth

2 tablespoons all-purpose flour, sifted

2 cups shredded cheddar cheese


  1. Set oven to 350 degrees F and let preheat.
  2. In the meantime, fill a large saucepan half full with water and bring to boil. Place cauliflower florets into a steamer basket that can easily fit into the saucepan.
  3. When the water starts boiling, insert steamer basket and cover the pan. Steam cauliflower for 7-10 minutes or until tender. When the cauliflower florets are steamed, transfer into a 2-quarts baking dish and set aside until required.
  4. Place a medium-sized skillet over medium heat, add coconut milk, salt, and black pepper and bring to simmer. Then stir in broth and flour and cook until sauce reaches desired thickness.
  5. Evenly pour this sauce over the cauliflower and then sprinkle with cheese. Place baking dish into the oven and bake for 40-45 minutes or until cheese melts completely and the mixture is bubbly.
  6. Then turn on the broiler and broil for 3-5 minutes until top is nicely golden brown. Serve warm.

Nutritional Information Per Serving: 135 Cal, 10.1 g total fat (6.3 g sat. fat), 31.9 mg chol., 180.7 mg sodium, 2.1 g carb., 0.8 g fiber, 7.2 g protein.

Cauliflower Macaroni & Cheese


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