Baked Cauliflower Mac and Cheese

Preparation: 40 min

Preheat an oven to 350F/175C degrees. In a large pan over low heat, melt the butter. Gently whisk in the almond milk and heavy cream in 3-4 additions.

Whisk in the pepper. With the liquid at just below a simmer, whisk in the cheddar and half of parmesan, again in 3-4 additions. Whisk until all the cheese is melted and you have a smooth liquid.

Let the pan gently simmer for 2-3 minutes until it thickens. Take the pan off the heat and let the sauce continue to thicken as it reaches room temperature.

Cut fresh cauliflower florets into small, 1 or 2-bite pieces. You can strip the large florets into smaller florets to emulate the shape of an elbow noodle. Then, toss the cauliflower into the pan of cheese sauce and get all your vegetables coated.

Press the cauliflower mac and cheese into a small glass baking dish and pour your extra cheese sauce over it. Sprinkle the final amount of parmesan over the top. Bake your dish uncovered for at least 20 minutes. You can go longer for more tender cauliflower, but watch the time so your cheese sauce does not separate in the oven.

lowcarb keto lunch side-dish