There are foods that reminder us our childhood, right? Mac and cheese is one of them! But how about making a low-carb version of it and enjoy a gluten-free but yet delicious meal?
And I am telling you, this recipe surprised even the kids who thought it was “real” pasta.
Here it goes!
1 large cauliflower head, cut into small florets
½-¾ cup kefir
½ cup coconut milk
1½ tsp mustard (Dijon if possible)
1½ cups grated parmesan and a little extra for topping
½ teaspoon black pepper
1 teaspoon pink Himalayan salt
⅛ teaspoon garlic powder
How to make it:
Preheat oven to 375 degrees F. Grease a pan with ghee butter.
Bring a pot of salted water to a boil. Add cauliflower and cook until tender, about 5 minutes. Drain and pat dry with paper towels. Put in prepared pan.
In a saucepan over medium-high heat, mix together kefir, coconut milk and mustard, blending well.
Stir in cheese, salt, black pepper, and garlic powder until cheese just starts to melt. Pour over cauliflower and stir. Top with the additional cheese if desired and bake for 10–15 minutes. Serve right away!