Cauliflower Mac And Cheese
Servings 6 Servings
Calories 308kcal
Ingredients
- 1 Head Cauliflower cut into 1" florets
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Kosher Salt
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Ground Black Pepper
- 4 Ounces Pancetta optional
- 1 Cup Sharp Cheddar Cheese shredded
- 1/2 Cup Heavy Whipping Cream
- 1 Tablespoon Unsalted Butter
- 1/4 Cup Parmesan Cheese
- 1/4 Cup Pork Rinds crushed. Optional. Can sub for breadcrumbs.
Instructions
- Prep. Preheat oven to 450 F and line a baking sheet with parchment paper.
- Roast cauliflower. Toss cauliflower (1 head cut into 1" florets) in olive oil (1 tablespoon), Italian seasoning ( 1 teaspoon ), salt (1/4 teaspoon) and ground black pepper (1/2 teaspoon), and spread onto a baking sheet. Bake in the preheated oven for 25 minutes, or until the florets begin to brown.
- Make the sauce. If you’re using the pancetta (4 ounces ), cook in an oven-safe pan over medium heat. Once cooked, drain on a paper towel-lined plate and remove as much grease from the pan as possible. Melt the butter (1 tablespoon) and heavy cream (1/2 cup ) together in the pan. Stir in cheddar (1 cup) a little at a time as it melts. Cook on low until everything has melted together.
- Assemble + bake. Remove from heat and stir in pancetta. Add cooked cauliflower to the pan and stir to coat. Sprinkle the top of the dish with parmesan (1/4 cup) and crushed pork rinds/breadcrumbs (1/4 cup). Bake in the oven for 10 minutes, or until the top begins to brown. BOOM! You're going to love it!
Notes
- Nutritional information is based on 1 serving if you divide this recipe into 6 servings, and was calculated with pork rinds and pancetta:
Nutrition
Calories: 308kcal | Carbohydrates: 6g | Protein: 12g | Fat: 27g | Cholesterol: 68mg | Fiber: 2g | Sugar: 2g | Net Carbs: 4g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com