If you’ve been following, then you know I’ve gone sorta keto crazy…but in a good way. I’ve been limiting carb consumption like crazy. My next step will be to completely eliminate diet sodas and no carb sugar subs. I really want to do nothing but water, but hey – we’ll get there.
For now, let’s get into this cauliflower mac & cheese. And, I’ll be completely honest. It’s not too far off from the original mac and cheese from the first cookbook. In fact, in a weird way, it’s super similar and equally as delish!
1 head of cauliflower, cut into florets – cooked in salted water & drained
1 1/2 cups of each, shredded & mixed: cheddar, smoked Gouda, mozzarella, pepper jack
4 tablespoons of butter
1 1/2 cups of heavy cream
1 cup of mascarpone cheese
1 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 teaspoon of salt
1/2 teaspoon of black pepper
2/3 cup of sour cream
1 1/2 teaspoons of xanthan gum
To start the sauce, heat the butter over medium heat. When it’s melted, add in the heavy cream and mascarpone cheese to heat through. Season with salt, pepper, garlic powder, and onion powder. Then, add in the sour cream and all of the cheese except for about 1 cup. When the cheese sauce is smooth, sprinkle in the xanthan gum to thicken and add in the cauliflower and mix well. Pour in to a casserole dish and top with the remaining cheese. Bake in the oven at 400 degrees until golden brown and bubbly.