Cauliflower Mac and Cheese

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16 ozs cauliflower florets or 1 head of cauliflower
¾ cup unsweetened vanilla almond milk
2 ozs low fat cream cheese
1 cup grated sharp cheddar cheese
⅓ cup monterey jack cheese
½ tsp ground mustard (can use ground mustard powder)
½ tsp salt
½ tsp ground pepper
½ tsp chili powder
1 tsp garlic powder
1 ½ tsp of dried parsley flakes

Topping ingredients
¼ cup pork rind panko crumbs
¼ cup shredded parmesan cheese
1 Tbsp melted butter
* 4 slices crispy cooked bacon
* fresh parsley


  • Preheat oven to 375°F degrees
  • Fill a large saucepan with 2 cups of water and a pinch of salt and bring to a boil
  • Place cauliflower in boiling water, cook for 8-9 minutes until tender but crisp
  • Drain cauliflower in colander, set aside
  • Butter a 9 x 13 baking pan; set to the side
  • Pour almond milk in the same sauce pan on medium heat
  • Add cream cheese, whisk until completely melted
  • Stir in dried parsley, garlic powder, chili powder, ground mustard, salt and pepper
  • Whisk in the cheddar and monterey jack cheese until melted
  • Fold in the cauliflower to the cheese mixture and toss gently with a large spoon until completely coated
  • Transfer all the cauliflower cheese mixture to the 9×13 baking pan


Topping Directions

  • In a small bowl combine pork rind crumbs, parmesan cheese and melted butter; stir until combined thoroughly
  • Sprinkle pork rind mixture evenly over the top of cauliflower
  • Bake uncovered for 18-20 minutes or until bubbly hot and golden brown
  • While the dish is cooking crumble the bacon and finely chop fresh parsley
  • Remove cauliflower mac & cheese from the oven garnish with parsley and bacon crumble


Keywords: Keto, cauliflower, cauliflower mac and cheese