(One-Pot!) Keto Cauliflower Mac 'N Cheese
Ultra cheesy and warming-to-boot, this keto cauliflower mac and cheese is bound to become a favorite low carb side (or ahem, comforting main!).
Ingredients
- 1 head cauliflower
- 3 tablespoons salted butter
- 1 cup heavy cream to taste
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper freshly ground
- kosher salt to taste
- 1-2 teaspoons arrowroot powder or 1/4-1/2 tsp konjac
- 1 - 1 1/2 cups shredded (sharp!) cheddar cheese or a mix of gruyere & cheddar
Instructions
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Break up the cauliflower head into bite-sized florets and set aside.
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Add butter to a Dutch oven or pot over medium/low heat and cook, stirring every so often, until fully browned (4-6 minutes). Add heavy cream, mustard, garlic powder, black pepper, a generous pinch of salt and stir until combined. Add in the cauliflower bites, stir until evenly coated, cover with lid and simmer until softened but still retain a bite (10-15 minutes). Feel free to add a little extra salt now, keeping in mind you'll be adding the cheese still.
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Make an arrowroot or konjac powder slurry (i.e. mix the powder with a couple tablespoons of cold water). Add it to the cauliflower mixture and stir until thickened (I've noticed various brands behave a little different, so just add it little by little to taste). Add in the cheese, stir until melted and serve right away!