Let's Be Social!
4 cups fresh cauliflower florets
1 ½ cups keto friendly cheese sauce
6 Strips crumbled cooked bacon
1 cup crushed pork rinds
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. I doubt you will have them. This is definitely a keeper!
I hope you give this a try sometime soon and I hope you love it!
Let's use some of that amazing cheese sauce we made in our previous video to make some delicious cauliflower, bacon "mac" and cheese! This stuff is super delicious and a great way to have a decadent side dish that you can enjoy with you lunch or dinner. This is also great by itself! Just as other recipes I have presented this last couple weeks, this one is low carb and keto friendly. I hope this helps you to stay on track! #cauliflowermacandcheese #cauliflower #macandcheese #keto #lowcarb #homemade #recipe #love #noreenskitchen
This cauliflower mac and cheese is simply delicious and you are going to want to enjoy this often! Super easy to throw together, especially if you have the cheese sauce in the fridge! I steamed a half a large head of cauliflower that I broke up into very small florets. I steamed mine in the microwave, but you can steam yours however you like. Be sure to drain the cauliflower very well after you have steamed it. You don't want to be adding a lot of extra water to your finished casserole.
Preheat oven to 350 degrees.
Generously butter a 9 x 13 baking dish; set aside.
Steam cauliflower using your preferred method until it is fork tender.
Drain cauliflower well and place into a large bowl.
Add cheese sauce and bacon. Stir well to combine.
Pour mixture into prepared baking dish.
Sprinkle crushed pork rinds evenly over the top. You can also add some shredded cheddar cheese if desired.
Bake for 25 to 30 minutes until browned and bubbly.
Remove from oven and allow to rest for 10 minutes before enjoying.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
I cooked six strips of bacon in the oven until they were perfectly crisp then crumbled them up and tossed them in the bowl with the cauliflower along with 1 1/2 cups of my cheese sauce. I mixed this well but gently then poured it into a small casserole dish. Now for the magic!
FIND THE CHEESE SAUCE VIDEO HERE: http://bit.ly/2QWNpMG
Since we are low carb/keto we cannot have bread crumbs. But we crushed up a cup of salt and pepper pork rinds super fine and sprinkled them over the top. You can stop there like we did or you can add an addition sprinkling of shredded cheddar cheese on top.
Now you bake in a 350 degree oven for 15 to 20 minutes or just until lightly browned and bubbling. This will not take long to bake as everything in it is already cooked. Then remove from the oven and allow to cool for 10 minutes before serving.
Noreen's Kitchen © ALL RIGHTS RESERVED.