Cheesy Keto Buffalo Cauliflower "Mac" and Cheese
If you are missing the comfort of a warm, gooey bowl of mac and cheese while living the low-carb lifestyle, this recipe is your ultimate savior. By swapping high-carb pasta for nutrient-dense cauliflower, we not only slash the carb count significantly but also introduce a wealth of vitamins, specifically Vitamin C and K. The star of the show, however, is the rich, velvety cheese sauce infused with the fiery kick of buffalo sauce. The capsaicin in the hot sauce can help give your metabolism a gentle boost, while the high-fat content from the heavy cream and cheddar cheese ensures you stay satiated for hours. This dish proves that Keto isn't about restriction; it's about finding delicious, decadent ways to fuel your body with healthy fats. Whether served as a hearty vegetarian main or a crowd-pleasing side dish, this Spicy Buffalo Cauliflower Mac and Cheese delivers all the comfort without the carb coma.
The Masterplan
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cauliflower florets with olive oil, 1/2 teaspoon of salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes until tender and slightly golden. Reduce oven heat to 375°F (190°C).
While the cauliflower roasts, prepare the sauce. In a large saucepan over medium-low heat, melt the butter and cream cheese together, whisking until smooth.
Pour in the heavy whipping cream, buffalo sauce, garlic powder, onion powder, and the remaining 1/2 teaspoon of salt. Whisk constantly until the mixture is hot and bubbly.
Remove the pan from heat. Stir in 1.5 cups of the cheddar cheese and all of the mozzarella cheese. Whisk until the cheese is fully melted and the sauce is silky.
Add the roasted cauliflower to the saucepan and toss gently until every floret is coated in the spicy cheese sauce.
Transfer the mixture to a 9x9 inch baking dish or a cast-iron skillet. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Bake at 375°F for 15-20 minutes, or until the cheese is bubbly and slightly browned on top.
Garnish with chopped chives or green onions before serving hot.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cauliflower florets with olive oil, 1/2 teaspoon of salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes until tender and slightly golden. Reduce oven heat to 375°F (190°C).
While the cauliflower roasts, prepare the sauce. In a large saucepan over medium-low heat, melt the butter and cream cheese together, whisking until smooth.
Pour in the heavy whipping cream, buffalo sauce, garlic powder, onion powder, and the remaining 1/2 teaspoon of salt. Whisk constantly until the mixture is hot and bubbly.
Remove the pan from heat. Stir in 1.5 cups of the cheddar cheese and all of the mozzarella cheese. Whisk until the cheese is fully melted and the sauce is silky.
Add the roasted cauliflower to the saucepan and toss gently until every floret is coated in the spicy cheese sauce.
Transfer the mixture to a 9x9 inch baking dish or a cast-iron skillet. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Bake at 375°F for 15-20 minutes, or until the cheese is bubbly and slightly browned on top.
Garnish with chopped chives or green onions before serving hot.