Description
A hearty and delicious Keto Mac and Cheese recipe made with cauliflower instead of pasta. Low Carb and Gluten Free.
Ingredients
Scale
- 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
