Baked Cauliflower "Mac" and Cheese (Keto)

 

You won't miss the "mac" in this delicious cauliflower mac and cheese!  I love this version because of the Greek yogurt.  It gives this a wonderfully creamy texture, not to mention the health benefits.  Between the cauliflower and Greek yogurt, this is an excellent source of vitamins A and B12, calcium, potassium, iodine, protein, fiber, and probiotics.  

Ingredients:
Recipe Adapted from The Big Man's World

Yields 4 servings 

(8g carbs, 5g fiber = 3 net carbs per serving)

• 1 head cauliflower (approx. 4 cups), chopped into bite sized pieces 
• 1 c plain full fat Greek yogurt 
• 4 tbsp cream cheese, cubed 
• 1 tbsp Dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt, or to taste
• 1/4 tsp pepper, or to taste 
• 1/8 tsp paprika 
• Pinch of nutmeg 
• 1 c sharp cheddar cheese, shredded, divided
• 1 c mozzarella cheese, shredded
• Optional:  Cooked bacon, chopped 
• Garnish:  parsley, green onion, dill

Directions:

Preheat oven to 350 degrees.  Grease a 9x13-inch baking dish with butter. 

In a microwave-safe bowl, add your chopped cauliflower and a splash of water.  Cover and microwave for 6 minutes, or until tender.  Drain and place the cauliflower in the prepared baking dish.

In a medium pan, heat the yogurt and cream cheese over medium heat.  Once the edges begin to bubble, whisk in the mustard, onion powder, garlic powder, salt, pepper, paprika, and nutmeg.  Stir in 1/2 c of cheddar and 1 c of mozzarella cheese until smooth and melted, about 2 minutes.  Remove from heat.  

Pour the cheese sauce over the cauliflower and stir until completely coated.  Sprinkle the remaining 1/2 c cheddar cheese evenly over all.  Top with cooked, chopped bacon, if desired.

Bake for 20 minutes, or until bubbling and the cheese has melted. 

Garnish with chopped parsley, green onion, or dill, if desired.  Serve and enjoy!