This delicious Cauliflower Mac Cheese Low Carb meal is perfect for anyone who likes their cheese sauces. It’s very nutritious and thick. The sauce is made with heavy cream, cheddar cheese, and cream cheese. The sauce is also somehow spicy all thanks to the cayenne.
These meal takes about 30 minutes to make and the cauliflower are roasted on a foil lined baking sheet in the oven. When the cauliflower is cooked, fling it with the sauce and season with black pepper (optional) and cheese before serving it.
How To Make The Cheese Sauce
To make these sauce, all you need to do is to put all of the sauce ingredients in a small saucepan, and mix over medium heat until melted and becomes smooth.
Try to adjust the flame as it’s cooking to avoiding it from burning. The sauce mixture should be hot enough to almost bring it to a simmer, so that the ingredients can be easily combined. Although,it shouldn’t be that hot to burn the cheese.
If the mixture is starting to simmer, reduce the heat level and forcibly mix it to cool down.
Ensure you cut the cream cheese into small pieces, so that they melt rapidly.
Roasting Cauliflower Separately
It’s better to start cauliflower mac and cheese by roasting it in the sauce. These process is done so that the cauliflower will exude liquid as it cooks, which thins out the sauce. And you end up with soggy cauliflower that tastes more like steamed rather than roasted cauliflower.
I much prefer baking the cauliflower florets by themselves, spreading them out on a baking sheet. The sauce wasn’t prepared together with the cauliflower but separately on the burner. Once the cauliflower florets is cooked and ready, I pour them with the cheese sauce and then serve it.
Cauliflower Roasting Time
This have to do with the size of your cauliflower florets and how tender you want them to be. You can bake them for about 15 to 20 minutes at 400 F.
I sometime roast my around 20 minutes because I like mine extra tender. If you are the kind of person who likes it to be more crispy, then 15 minutes is perhaps OK.
- 1/2 cup heavy cream
- 3 ounces (about 1 cup) shredded cheddar cheese
- 2 ounces cream cheese cut into small pieces
- 2 teaspoons dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
Preheat the oven to 400 F.
If any cauliflower florets are on the larger side (> 2 inches), cut them into smaller florets.
Prepare a baking sheet lined with foil. Add olive oil and cauliflower florets to the baking sheet, mixing to coat the florets with oil and then spreading them out in a single layer.
Bake at 400 F for 15 to 20 minutes, or until tender. While waiting for the cauliflower to bake, proceed to the next step to make the sauce.
In a small saucepan, add all sauce ingredients. Heat for about 5 minutes over medium heat until melted and smooth, whisking frequently. Adjust the flame as needed, so that it doesn’t get hot enough to simmer. Keep warm over low heat while you wait for the cauliflower to bake.
Mix the roasted cauliflower with the sauce in a mixing bowl and toss it until it’s properly-coated.
Serve in bowls. Evenly sprinkle parmesan cheese on top, and season with freshly ground black pepper.
This recipe yields 4 g net carbs per serving (1 side serving or 1/4 of the recipe).