Keto Mac Cheese Cauliflower (Print View)

A rich, creamy low-carb twist with roasted cauliflower and crunchy bacon crumbs for extra flavor and texture.

# Components:

→ Vegetables

01 - 1 large head cauliflower (approximately 1.75 pounds), cut into bite-size florets

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 1.5 cups shredded sharp cheddar cheese
05 - 0.5 cup shredded mozzarella cheese
06 - 2 ounces cream cheese
07 - 0.25 cup grated Parmesan cheese

→ Meats

08 - 6 slices bacon

→ Pantry and Spices

09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.25 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 1 tablespoon chopped fresh chives or parsley, optional

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on the prepared baking sheet. Drizzle with 1 tablespoon melted butter, season with salt and pepper, and toss to coat evenly. Roast for 20 to 25 minutes until golden and tender, stirring once halfway through.
03 - Meanwhile, cook bacon in a skillet over medium heat until crispy, approximately 7 to 8 minutes. Drain on paper towels, then crumble into fine pieces. Set aside.
04 - In a large saucepan over medium-low heat, melt the remaining 1 tablespoon butter. Add heavy cream, cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth and cream cheese is fully melted, approximately 2 to 3 minutes.
05 - Gradually stir in shredded cheddar, mozzarella, and Parmesan cheese. Continue whisking until the sauce is smooth and thick. Do not allow the sauce to boil.
06 - Add roasted cauliflower to the cheese sauce and stir gently to coat all pieces evenly.
07 - Transfer the mixture to a baking dish, sprinkle evenly with bacon crumbs, and bake at 400°F for 7 to 10 minutes until bubbly and golden on top.
08 - Garnish with fresh chives or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without a single regret about carbs the next morning.
  • Bacon crumbs make every bite feel like you're cheating, even though you're totally on track.
  • Ready in under an hour and requires just one pan for the sauce, so cleanup isn't a nightmare.
02 -
  • Don't skip the parchment paper when roasting cauliflower—sticking is annoying, and cleanup matters when you're already cooking multiple components.
  • Temperature control on the cheese sauce is non-negotiable; too hot and the sauce breaks, too cool and it won't meld together properly.
03 -
  • Make the cheese sauce ahead of time and store it in the fridge—when you're ready to eat, just reheat gently and fold in your roasted cauliflower, then finish in the oven.
  • If your sauce breaks or looks grainy, whisk in a splash of cold heavy cream away from heat to bring it back together.
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