I grew up eating mac and cheese, which is not the case with most Indian people. But then again I don’t think I’m like most Indian people. Either way it’s a dish that brings back memories and my mom made an incredible mac and cheese. So it wasn’t long before I whipped up a proper Keto mac and cheese on the channel. And like all things Keto, cauliflower found itself front and center. As you are all aware, cauliflower is pretty much a replacement for everything on Keto.
So it was only natural that pasta was replaced by cauliflower in mac and cheese. The debate however is that isn’t that just cauliflower cheese? Well I’ll leave that up to you to decide. Meanwhile enjoy this stripped down 5 ingredient Keto mac and cheese recipe.
What if I don’t like cauliflower?
It’s funny how things change. When I started Keto there weren’t really any replacement products in the market. However today if you don’t like cauliflower, no problem. You can actually get konjac noodles or shiratake noodles which are the perfect pasta/noodle replacement. So if you don’t like zucchini noodles or don’t have time to make my meat noodles or maybe you just want something more like ‘the real deal’. Then these are great options.
You can also amp up this recipe by throwing in more ingredients. In fact let me know what is your best addition to this recipe. Maybe some bacon? pine nuts? Share your creative ideas in the comments.
Break the cauliflower head into florets and make sure they are small pieces and not too big. Then add them to a large bowl and season with salt, add about a tablespoon of water and microwave for 6-8 minutes till the cauliflower is nice and tender. To test run your knife through a floret and it should cut through easily.
Then heat the butter in a pan and add a teaspoon of avocado oil or olive oil to prevent the butter from burning. Add in the cauliflower and sautee on a high heat. Season with pepper and nutmeg.
Cook the cauliflower till it starts to get some lovely golden brown colour on it. Then deglaze with a splash or two of water. Add in the cheese and mix well till a sauce starts to form. Finally add in the cream and then mix till you get a smooth and creamy sauce.
Now cook the cauliflower cheese till the sauce is the consistency you like. Alternatively you can transfer to an oven proof dish, add more cheese on top and bake it till the cheese turns golden brown.
Serve with some freshly cracked black pepper on top.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.