This baked keto cauliflower mac and cheese casserole is filled to the brim with cheesy goodness but without all the carbs.
- Total Time: 30 minutes
- Yield: 3 cups
- Category: Sides
- Cuisine: American
INGREDIENTS
- 8 oz heavy cream
- 4 oz sharp cheddar (shredded)
- 4 oz fontina (shredded)
- 2 oz cream cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 teaspoon paprika
- 1 large head of cauliflower
INSTRUCTIONS
- Preheat oven to 375 degrees and coat an 8×8 baking dish with butter or non stick spray.
- Cut cauliflower into small 1/2″ to 1″ pieces. Steam for 4-5 minutes until barely tender. Remove from heat and drain well. Pat dry with paper towels. Set aside.
- In a small pot, combine heavy cream, cheeses, cream cheese, salt, pepper, and paprika. Heat under medium fire until smooth. Stir well.
- Add cauliflower to cheese mixture and toss to coat.
- Pour into baking dish and bake for 25-30 minutes until the top is golden brown and bubbly.
NUTRITION
- Serving Size: 1/2 cup
- Calories: 393
- Fat: 33g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 14g
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