For kids, mac and cheese is the best comfort food. There’s nothing better than sticking your fork in that warm, gooey cheese until your plate is clean! The traditional dish uses macaroni noodles, which are loaded with carbs (78 grams in just 1 cup!). Cauliflower is an excellent substitute with a delicious taste and plenty of nutrients to keep your body happy. The kids will fall in love with this dish because of the cauliflower’s muted taste and the explosion of delicious cheesy flavor!
Serves: 6
1 large head cauliflower
2 cups (480 ml) water
2 tbsp (28 g) butter
¼ cup (40 g) diced yellow onion
½ tsp minced garlic
½ cup (120 ml) heavy whipping cream
2 oz (56 g) softened cream cheese
1½ cups (170 g) shredded sharp cheddar cheese
1 oz (28 g) finely ground pork rinds
¼ cup (20 g) grated Parmesan
Preheat the oven to 400°F (200°C) and prepare a 9 x 9–inch (23 x 23–cm) baking dish with nonstick cooking spray.
Remove the leaves from the cauliflower and cut it into florets. Pour the water into a large pot over medium heat. Place a steamer basket into the pot, and bring the water to a boil.
Place the cauliflower florets into the steamer basket, or directly into the water if you do not have a steamer basket.
Cover the pot and let the cauliflower steam for 11 to 15 minutes, or until it’s tender. Remove from the heat and allow to cool. Place the cooked florets into a bowl of ice water to cool faster, if desired.
Using a clean kitchen towel or cheese cloth, wring out as much water as you can from the cauliflower. Place it in a bowl and set aside.
In a large saucepan over medium heat, melt the butter. Add the onion and sauté until it begins to soften, about 3 to 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
Pour the heavy whipping cream into the pan and add the cream cheese. Whisk until smooth. Turn off the heat and add the cheddar. Using a rubber spatula or spoon, stir the mixture until the cheese is completely melted and smooth.
Add the cauliflower into the pot and fold it into the cheese mixture until it’s fully coated. Pour the mixture into the prepared baking dish and top with pork rinds and Parmesan.
Bake for 20 minutes, or until bubbling and golden brown.
No problem! You can leave the pork rinds out, if you don’t mind not having a crunchy topping. You can also try crushing cheese crisps, such as Whisps or Parm Crisps, and using those in place of the pork rinds.
PER SERVING: 497 Calories, 13.3 g Total Carbs, 4.4 g Fiber, 8.9 g Net Carbs, 22.7 g Protein, 40.6 g Fat