Keto Cauliflower Mac n Cheese

Holiday weekends often mean barbecues and so was the case this past weekend when I went to my best friend's house. They supplied the meats and everyone else brought the sides, etc. I don't know about you, but mac n cheese always goes well with barbecue, but on a keto diet, the macaroni is out. That's why we turn to cauliflower.

Thing is, if you just add boiled cauliflower, it has a lot of water it has absorbed. So a good idea is to dry it out a bit, thus the oven step.  It's not necessary, but will mean a less runny cheese sauce. Also, I cut the cauliflower down to small pieces as a way to make the cauliflower less obvious to picky eaters. 

The sodium citrate mentioned is for those true food geeks that are into the science of cooking and modernist cuisine. Sodium citrate, added to cheesy sauces, makes the sauce so smooth and silky. It's a type of salt and natural. So don't freak out about this additive. It's what makes Velveeta melt so nicely. It is not a necessary ingredient and can be left out.
Keto Cauliflower Mac n Cheese

1 head of cauliflower
1 c heavy whipping cream
2 T butter
1 t sodium citrate
2 c cheddar cheese, shredded
4 oz cream cheese
1/2 c parmesan cheese, shredded
1/2 t garlic powder
1/2 t cayenne pepper
1 T tumeric
1 T dijon mustard

Heat oven to 250 degrees. Prepare the cauliflower by cutting into small florets and bite size pieces about the size of a nickel. Bring a large pot of water to a boil and add cauliflower. Simmer for about 5 minutes til the cauliflower is slightly cooked, but not soft. Transfer to a colander and rinse with cold water. Drain well and pat with a clean kitchen towel to get out as much water as possible. Evenly spread the cauliflower on a baking sheet and place in the oven to dry for 20 minutes while you prepare cheese sauce.

Put a large saucepan on low medium heat. Melt the butter and add the heavy whipping cream to heat. Mix in the sodium citrate. Once hot, add in cheeses and melt them into the cream. Add spices and mustard. 

Take the cauliflower and add to the pan of cheese sauce. Toss/mix to thoroughly coat the pieces. You can eat directly or transfer to a baking dish to save for later.