There are tons of low carb mac and cheese recipes using cauliflower on the interwebs these days. You can’t browse Pinterest for more than a minute or two without running into at least one. Yet I’ve been blogging low carb recipes here on IBIH for over 3 years and have never posted my own version!
That travesty ends today, for I give you this totally crave-worthy faux mac and cheese recipe, which contains not only the ubiquitous cauliflower, cream, butter, and cheese – but also some spicy Chorizo, earthy green chilis, and a pop of fresh cilantro!
The resulting recipe is a delicious and hearty casserole that comes together in less than half an hour! Perfect for a busy weeknight, this recipe also reheats well for the week’s lunches (if it lasts that long!)
Keto Chorizo & Green Chili Cauliflower Mac & Cheese
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Description
A hearty and delicious Keto Mac and Cheese recipe made with cauliflower instead of pasta. Low Carb and Gluten Free.
Ingredients
- 4 cups raw cauliflower florets
- 1/4 cup heavy whipping cream
- 2 tablespoons butter
- 2 tablespoons chopped canned green chilis (mild)
- 4 oz Mexican Chorizo (you’ll cook and use 1/3 cup for this recipe)
- 1/2 cup shredded sharp cheddar cheese
- 1/8 teaspoon kosher salt
- 1 tablespoon chopped fresh cilantro
Instructions
- Spread your cauliflower out in a microwave safe casserole dish. Microwave for 10 minutes or until partially tender.
- Meanwhile, cook your Chorizo in a small saute pan and drain off the extra fat. Measure out 1/3 cup of the cooked Chorizo for this recipe and reserve any extra for another use.
- Remove the cauliflower from the microwave and stir in the heavy whipping cream, butter, chopped chilis, cooked Chorizo, shredded cheddar, salt, and chopped cilantro.
- Once it’s fully combined, bake in a preheated 375 degree (F) oven for 15 minutes or until the cauliflower is fork tender and the cheese is melted and bubbling. Serve hot.
Notes
Approximate net carbs per serving =4g
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stove top and oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 301
- Fat: 26 g
- Carbohydrates: 4g net
- Protein: 11g
Keywords: Keto mac and cheese, low carb mac and cheese, chorizo and green chili mac and cheese
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Joy Hyatt says
In the nutritional info I only see the net carbs. Can you please give the total carb count per serving? Per my doctor, total carbs are what I need to monitor.
Janet says
One of our all-time favorites…I’ve even included it as a side for our Thanksgiving dinners!
Mellissa Sevigny says
High praise, thanks Janet!
Maureen says
We love this, but we always sub bacon for the chorizo. We totally tweaked it tonight going for an Italian flavor. Cauliflower, chicken breast, mushrooms, onions, Italian seasoning, heavy cream and Parmesan. Tasted just like Alfredo (:
Janine Johnson says
Could coconut cream be subbed for the heavy cream?
Mellissa Sevigny says
theoretically but the flavor would be different.
renee says
any thing to sub green chilies with? would fire roasted tomatoes work or peppers?
Mellissa Sevigny says
It would change the flavor profile but probably still be tasty. Tomatillos would be the best replacement to keep the flavors similar to what was intended.
Kaley says
Made this the other night. It was so easy and delicious! Doesn’t even taste healthy. Love this and will make again. Might need to double it next time as my fiancee’ and I ate the entire thing in 1 sitting!
★★★★★
Mellissa Sevigny says
“didn’t even taste healthy” is the best compliment ever ha ha! Thanks Kaley!
Kim says
Unfortunately another recipe that in no way can come out looking like the picture unless a binder is used(rue or cream cheese etc.) I would have never made this if I would have know it would have been a pile of cauliflower in a puddle oh heavy cream. What a waste of food.
Calvin says
Turn it into an instant pot recipe
Brenda says
I didn’t think there could be anything better than the green chile chicken cauli casserole…but man, I LOVE this!! So easy, quick and flavorful. Made a double batch so I could have it for lunch all week. Don’t know how I missed this before, but wow, sure glad I found it. Thank you!!!
★★★★★
Karen says
Would there be any reason that you could not use frozen cauliflower?
M.J. says
I have nothing but kudos for this recipe. I’m not a huge fan of cauliflower, but after being diagnosed as a Type 2 diabetic several years ago, I’ve had to find ways to incorporate this super low carb veg into my meals. So far, this recipe is my favorite, for several reasons. The first reason: I really like the way it tastes. No, it is not like mac and cheese, but I truly found it flavorful, delicious and very filling. One pan of this dish has provided me with three meals. Second reason I like this recipe so much is it is inexpensive AND quick and easy to make. Third reason, which should really be the first: I got excellent BG readings after eating this.
When I made this dish, I steamed fresh cauliflower. I didn’t see the note about letting the steamed cauliflowr drain well before using, but it really didn’t negatively impact the final dish.
I also substituted two TBSP of mild salsa for the green chilis, because that is what I had on hand. Otherwise, I did follow the recipe.
Thanks again for the receipe. I know I will be adding this into regular rotation all this fall and winter.
★★★★★
Kendra says
I’m making this tonight to prep for my lunches at work this week! Cauliflower is teely expensive here right now and at Costco in Canada we don’t get everything that the states do, so I was super pumped to find cauliflower rice at Costco today! I’m going to attempt this recipe with cauliflower rice instead of florets and see how it turns out. REALLY looking forward to it!
Kendra says
Oh the typos and poor grammar – I’m usually better I promise hah
Becky says
Do you think this could be frozen and reheated?
★★★★★
Mellissa Sevigny says
Definitely!
Sherry says
Is there any way I can use frozen cauliflower in this recipe?
Belinda says
I made this tonight and it was very good! I doubled up on the green chile and used HOT ’cause I like it like that! It really wasn’t a whole lot like mac ‘n’ cheese but it was even better being low carb. Going to be a regular dish around here!
★★★★★
patty says
Im trying to keep calories down a bit for me and lower fat too, do you think i could use soyrizo?
Mellissa Sevigny says
Sure, I don’t see why not!
Amy says
I made this tonight……yummyyyy!!!!
★★★★★
Linda says
Thanks for all you do to help us along on our low carb journey.
I am planning on trying this recipe soon and will report back.
Your site looks great and I plan on joining the forem with your Mom…lol
Thanks for caring so much to share!
Carlie says
1. You’re a genius.
2. The end.
Plus I have all of these ingredients in my house UUUUUUNGH (<—- that's my pleasure filled happy grunt, not in a weird way though) THUPER EXTHITED.
Mellissa Sevigny says
This comment made me laugh out loud Carlie, thanks! That last part made me envision “Phteven” under(bite) dog from Pinterest meme fame!
Carlie says
Ha haaaa! I’m glad you enjoyed my comment, ’cause I certainly enjoyed that mac n’ cheese, girl!
I had seen that dog before, but did not truly understand the root of the meme, and for that, I thank you. You are just enriching all kinds of parts of my life! :D
Cristina says
made this today and it was wonderful! Fully admit to having 2 servings for lunch and 2 for dinner… good thing I made a double batch :) thanks for creating it!
Myrna says
This is awesome. Even Mr Meatnpotato loved it.
Ellie says
What brand of chorizo do use? The one I tried turned to liquidy mush. Thanks I want to do this recipe soon!
Mellissa Sevigny says
The brand that’s available in my area is Ole Mexican foods – I always have good results with it!
Joana says
Melissa,
I’ve a question for you about the chorizo that you use. I grew up very close to the Mexican border and LURV chorizo, but every package I come across has flour or corn syrup in it. Ack! Help me out, girl!
Joana
Mellissa Sevigny says
Hi Joanna! I use Ole Mexican Foods and it contains pork, natural spices, salt, vinegar, paprika, flavorings (not sure what that means) and sodium nitrate. It works well for me and I recommend it if you can find it!
Joana says
Well, darn it. They didn’t have that at the grocery stores here! The recipe was too delicious-looking for me to skip entirely, so I decided I’d just go ahead and try my hand at making my own chorizo. I got a variety of dried red chiles, paprika, garlic, oregano, vinegar, and salt, and mixed my own up the night before to let the flavors blend. I wanted to let you know that the chorizo, and the dish hit the spot. Looking forward to leftovers tomorrow!
I’d like to ask you a question about your methods for measuring your cauliflower. I usually weigh things to get more consistent results, and I use about 110 g per cup of chopped raw cauliflower. I have found that I need to use about 25% more cauliflower than your recipes call for (usually closer to 135-140 g per cup) to get even close to the right portion sizes, so I just wonder if that is just me, or what! How do you go about measuring?
I hope you know that this is a conversational-only inquiry rather than a criticism. I so appreciate all of the work you’ve put into making this way of eating more accessible to me. It has improved my life in so many ways, and may even have saved some lives: I am a nurse and often have to go for long periods without eating if we get busy. As you know, a side benefit of eating this way means you don’t get those brain fogs from low blood sugar if you go more than a few hours without a snack. This has enabled me to brave the 12-hour shift without dips in my ability to think critically if I have to skip a meal in favor of providing patient care. You’re helping me be a better, safer nurse, so thank you!!!
Mellissa Sevigny says
Hi Joana! Glad you liked the dish and cool that you made your own chorizo! I keep planning to try it out but never get around to it! Regarding the cauliflower – even when I make it myself it’s different every time! There are a lot of variables to how much fits in two or four cups! How big the florets are, how tight the buds are, even how much water is in them naturally. I’ve weighed two cauliflower heads that looked the exact same size and had a huge difference between the two. I’ve also cooked two cups in two different containers and ended up with two very different finished amounts! There’s no way to really standardize it so I would always err on the side of starting with a little extra as you’re doing! If I ever figure out how to get some consistency I’ll let you know! :)
Elise says
Thanks for all these great recipes, I just found your website yesterday! My boyfriend are on a Keto lifestyle, and I’m always looking for new recipes.
Do you have an alternative suggestion for pre-cooking the cauliflower? We try to never use the microwave (it’s not healthy and it just blasts the nutrients out of food), so should I steam them, blanch them or pan cook the cauliflower?
Mellissa Sevigny says
Elise you can steam them, just be sure to drain in a colander for ten minutes or so to get rid of as much moisture as possible so it isn’t watery at the end! Enjoy!
Dani says
This looks amazing! I just discovered your blog thru Pinterest. Under the advice of my endocrinologist (I have Type 1 diabetes), I need to adopt a lower carb diet because I am taking a LOT of insulin. After just one week of eating LCHF, instead of taking about 10 units per meal, I’m taking 2-3 units. Great recipes like this make it so easy! Thanks!
Mellissa Sevigny says
Welcome Dani! That’s a pretty amazing difference in your insulin – I hope that you continue to see great improvement, please do keep us posted!!!
Drew says
This looks really good, can’t wait to try it.
Also – what is going on with your mobile site? It redirects me to different sites or even the App Store, and I can’t get back to IBIH without retyping it in.
Mellissa Sevigny says
Hi Drew, not sure what’s up with the mobile site – the redesign should fix the issue and we’re hopefully just a few more days from launching it so hang in there!
Jan says
This sounds great, and I have everything I need (just need to thaw the chorizo). On the menu for tomorrow.
Mellissa Sevigny says
Awesome Jan – let me know what you think!
Jan says
Excellent and it will be going on my “make again” list. I used more chorizo and dumped the whole 4 oz. of chopped green chilies in since I like the taste and wee bit more spice. It was a great dinner. Thanks!
Mellissa Sevigny says
Thanks Jan, so glad you liked it! More Chorizo and chilies is always a good call in my opinion!
Angelica says
Sounds delicious and perfect for this chilly winter. Thank you so much.
Mellissa Sevigny says
You’re so welcome Angelica – hope you like it!
Ann C says
Sorry I do not know why I adressed it to Lori. It is to you Melissa.
Ann Crane says
LORI
Love reading your post and recipes. Thsnk you for all the great recipes. I have decided to order your cook books. I am wondering how to find out who wins the monthly give aways. I so want a ninja blender, food processor. Hopefully will win the Amazon gift card so I can purchase one. Thank you so much for all ypur recipes, blogs, and posts.
Ann
Mellissa Sevigny says
Hi Ann! Rafflecopter will show the winner of the giveaway on the widget and then I email the winner(s) directly and post on Facebook and twitter! As long as your email is current then you definitely won’t miss it if you win! I’ll find you, don’t worry! ;)