I love mac and cheese but I decided to change it up a bit by going low carb! Today, I will show you how I make my version of “mac” and cheese using cauliflower. This dish is super creamy, cheesy, tasty and satisfying, without the “guilt.”

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Ingredients:

1 head of cauliflower cut into “penne pasta” sized pieces

Chicken or Vegetable Broth

2 Tbs Low sodium butter

2 Tbs AP Flour

14 oz of Milk

2 oz Cream Cheese

Handful of Mozzerella

Handful of Cheddar + more

1/4 tsp chili powder OR cumin — if you’re not a fan of cumin, just use chili powder. Cumin gives a unique smokiness to this dish.

1/4 tsp paprika

1/2 tsp garlic powder

1/4 – 1/2 tsp of ground black pepper and salt (to taste)

Optional toppings: Green onions or Italian parsley and bacon

Directions:

1. Cut your cauliflower into penne pasta sized pieces.
2. Bring your broth to boil and blanch your cauliflower for 3-5 minutes or until fork tender.
3. Drain your cauliflower and set aside to let it cool.
4. In a pot, on low heat, melt your butter and add flour.
5. Cook flour until it is mixed with the butter.
6. Add your milk and stir until thicken.
7. Add cream cheese and stir until melted.
8. Add your cheese and seasonings.
9. Mix until all ingredients are incorporated.
10. Add your cauliflower and mix until coated with the cheese
11. In a baking dish add your cauliflower and top with more cheddar.
12. Heat your oven to broil.
13. Bake your cauliflower until cheese has melted and turned golden brown
14. Top with green onions or Italian parlsey and bacon.