Ingredients
Base (instead of pasta):
4 cups cauliflower florets (or broccoli, zucchini, or shirataki noodles for variety)
Cheese Sauce:
2 tbsp butter
1 cup heavy cream
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella
¼ cup cream cheese
½ tsp garlic powder
½ tsp paprika
Salt & pepper to taste
Topping:
4 slices bacon, cooked and crumbled
Extra shredded cheddar (for sprinkling)
👩🍳 Instructions
Cook the Cauliflower
Steam or boil cauliflower florets until fork-tender (about 7–8 minutes).
Drain well and pat dry to avoid watery sauce.
Make the Cheese Sauce
In a saucepan, melt butter over medium heat.
Add heavy cream and cream cheese, whisk until smooth.
Stir in cheddar, mozzarella, garlic powder, paprika, salt, and pepper until melted and creamy.
Combine
Add cauliflower to the sauce and stir until fully coated.
Finish
Transfer to a baking dish (optional).
Top with extra cheddar and bake at 375°F (190°C) for 15 minutes until bubbly.
Sprinkle with crumbled bacon before serving (like in your second photo).
🍴 Tips
For a crunchy topping, add crushed pork rinds mixed with Parmesan before baking.
Try swapping cauliflower with zoodles (zucchini noodles) or shirataki macaroni for a pasta-like feel.
Store leftovers in the fridge for up to 4 days; reheat in oven or microwave.
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