Cauliflower Mac and Cheese
Description
If you're looking for a low-carb, keto friendly substitute for the classic mac and cheese, look no further. It's rich, cheesy and will satisfy your cravings for macaroni. Serve it as the main dish or a side dish, just like you would for mac and cheese.
Ingredients
1 medium head cauliflower
2 T. butter (grass fed, if possible)
1 c. heavy whipping cream
1 T. arrowroot flour
6 oz. Gruyere cheese
6 oz. sharp Cheddar cheese
1/3 c. grated Parmesan cheese
1/3 c. crushed pork rinds (instead of bread crumbs)
freshly ground black pepper
Directions
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Preheat oven to 425 degrees.
Cauliflower:
Cut cauliflower florets into bite-size pieces.
Boil a pot of water. While water is heating up, fill a large bowl with cold tap water; add ice cubes; set aside.
Blanch cauliflower when the water is boiling: put cauliflower into the boiling water; boil for about 4-5 minutes; drain; immediately put into the bowl of ice water for about 3 minutes; drain; set aside. The cauliflower should be cooked but not soft, with some firmness to it.
Cheese Sauce:
Grate Gruyere and Cheddar cheeses; set aside.
Put a large skillet on low heat; melt butter; add whipping cream; heat for several minutes, slowly add arrowroot; stir until all lumps are gone and it starts to thicken slightly. Add grated Gruyere and Cheddar cheeses; stir until melted. Add pepper, to taste.
Add the cauliflower to the cheese mixture; stir until cauliflower is completely covered with cheese sauce.
Pour cauliflower cheese mixture into a small, shallow ceramic casserole dish, about 10x6 inches; top with Parmesan cheese and crushed pork rinds.
Place casserole in the oven; bake for about 8 minutes; put under broiler until top is a nice brown color, being careful to not burn it.