Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 head Cauliflower, cut into florets
pinch of salt - 3/4 cup Whole milk (you can also use heavy whipping cream)
- 3 ounces Softened cream cheese, cut into cubes
- 1 ½ teaspoons Dried parsley
- 1 teaspoon Garlic powder
- 1/2 teaspoon Chili powder, or to taste
- Salt and fresh ground pepper, to taste
- 2 cups Shredded cheddar cheese, divided
- 1 cup Shredded mozzarella cheese
- 4 slices Bacon, diced and cooked to a desired crispiness
- Fresh chopped parsley, for garnish
For the topping (optional):
- 1/4 cup Pork rinds panko crumbs
- 1/4 cup Grated Parmesan cheese
- 1 tablespoon Melted butter
Instructions
- To begin, preheat the oven to 375˚F. Then, add 1 inch of water along with a pinch of salt in a large pot or saucepan. Bring the water to a boil and then add the cauliflower florets, cooking them for 8 to 9 minutes until tender but still slightly crisp. Drain the cauliflower in a colander and set it aside.
- Next, take a 9×13 baking dish and butter it, setting it aside for later use.
- Pour the milk and set it over medium heat using the same pot used for the cauliflower. Add the cream cheese to the milk and whisk until it completely melts.
- Then, stir in the dried parsley, garlic powder, chili powder, salt, and pepper. Add 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese, and whisk gently until the cheeses have completely melted.
- Add the cauliflower florets back into the pot and use a large spoon to gently stir everything together until it is covered in cheese sauce. Transfer the cauliflower mixture to the prepared baking dish and sprinkle with the remaining cheddar cheese. Set aside.
- Combine the pork rind crumbs, parmesan, and melted butter in a small bowl. Mix and stir until well combined. Sprinkle the pork rinds mixture in an even layer over the cauliflower.
- Bake the uncovered dish for 18 to 20 minutes until it is hot and bubbly. While it bakes, dice the bacon and fry it to the desired crispness. Once done, garnish the dish with the prepared bacon and fresh parsley, and serve.
Other Keto Vegetarian Recipes
Nutrition Facts
Calories: 605 kcal
Protein: 32g
Fat: 48g
Sodium: 961 mg
Potassium: 649 mg
Fiber: 3g
Sugar: 6g
Calcium: 722 mg
Iron: 1 mg
Net Carbs: 10g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Cauliflower Mac & Cheese
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
