If you're on keto, you know there are a lot of no-nos in classic mac & cheese. This version takes out all the trouble children (ahem, PASTA) without sacrificing flavor. The pork rind topping is totally optional, but we think it adds a pleasant crunch. A few tips for getting it just right:
- Don't skip the roasting. Roasting helps the cauliflower release water and caramelize, adding a richer flavor to the mac.
-Punch up the protein with bacon. Fold 6 ounces of crumbled cooked bacon into the cauliflower and cheeses just before adding the pork rind topping.
- Swap in different cheeses. If your favorite macaroni recipe calls for fontina, gouda or gruyere, feel free use for some of the cheddar.
Refrigerated in an airtight container, this mac will last up to 5 days. We suggest reheating in a 400° oven until warmed through—the high temperature will help crisp the topping.
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions
Step 1Preheat oven to 375° and butter a 9”-x-13” baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes.
Step 2Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.
Step 3Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.
Step 4Bake until golden, 15 minutes. If desired, turn oven to broil to toast topping further, about 2 minutes.
Step 5Garnish with parsley before serving.
Parker Feierbach
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Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
