Cauliflower mac and cheese

Get this all-star, easy-to-follow Cauliflower “Mac” and Cheese Casserole recipe from Low Carb and Lovin’ It.

  • 1 tsp celtic sea salt
  • 1 cauliflower (cut into florets)
  • 1 tbs butter
  • 250 ml thick cream
  • 90 g goat’s cheese
  • 1 tsp sugar-free dijon mustard
  • 150 g cheddar cheese (grated)
  • celtic sea salt (to taste)
  • freshly cracked pepper (to taste)
  • 90 g gluten-free pasta
  • 15 g brown rice puffs
  1. Preheat oven to 190C (170C fan-forced) and grease a baking dish.
  2. Bring a large saucepan of water to the boil and add the salt.
  3. Add the cauliflower and cook for 10 minutes or until al dente.
  4. Drain well, then transfer to the prepared baking dish and set aside.
  5. Bring the butter and cream to a simmer in a small saucepan, then whisk in the goat’s cheese and mustard until smooth.
  6. Stir in 100g of the cheddar, and whisk for 1-2 minutes or until it just melts.
  7. Pour the sauce over the cauliflower, add the cooked pasta and stir to combine.
  8. Top with the remaining cheddar and the brown rice puffs, then bake for 15 minutes or until browned and bubbly.

  • Cauliflower is full of antioxidants and vitamin C, and contains omega-3 fatty acids.
  • Image and recipe from Supercharged Food for Kids by Lee Holmes published by Murdoch Books.


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