A comforting, low‑carb twist on classic mac & cheese—this recipe turns an entire 340 g bag of cauliflower into four generous scoops of creamy, cheesy goodness, now perfectly portioned into three hearty servings. We blend rich heavy cream and real sharp cheddar with a boost of Ketologie Micellar Casein for extra protein, then whisk in turmeric, garlic and onion powders for that golden hue and savory depth. At just ~233 kcal, 14.7 g protein and ~4 g net carbs per serving, it’s the ultimate keto‑friendly side or main that’s ready in under 15 minutes. No pasta, no guilt—just pure, velvety flavor.
Ingredients (makes 3 servings)
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340 g cauliflower florets (1 bag)
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80 g heavy whipping cream
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40 g Ketologie Micellar Casein (≈ 3 scoops)
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100 g shredded sharp cheddar (≈ 1 cup)
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2 g garlic powder (≈ ½ tsp)
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2 g onion powder (≈ ½ tsp)
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1 g turmeric powder (≈ ¼ tsp)
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2 g fine sea salt (≈ ⅓ tsp)
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Optional: freshly cracked black pepper or grated Parmesan
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Method
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Cook Cauliflower:
Steam or boil the full 340 g bag of florets until very tender (8–10 min). Drain thoroughly and pat dry. -
Make Cheese Sauce:
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In a saucepan over medium‑low heat, whisk together cream, Micellar Casein, garlic powder, onion powder, turmeric and salt until smooth.
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Gradually whisk in cheddar in two batches, until fully melted and silky (2–3 min).
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Combine & Warm:
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Return cauliflower to the pot or a large bowl.
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Pour cheese sauce over top and fold gently until coated.
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Heat over low for 1 min to bring through.
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Serve:
Divide into 3 bowls. Finish with black pepper or a sprinkle of Parmesan if desired.
Nutrition info
