Ingredients:
- 1 medium head cauliflower, cut into florets
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon paprika (optional)
- Chopped parsley for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Cauliflower: Place the cauliflower florets in a microwave-safe dish with a little water. Microwave for 5-7 minutes or until the cauliflower is tender. Drain well and set aside.
- Make Cheese Sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Pour in the heavy cream and let it simmer for 2-3 minutes.
- Add Cheese: Gradually add the shredded cheddar cheese to the skillet, stirring continuously until melted and smooth. Add the grated Parmesan cheese and stir until fully combined. Season with salt, pepper, and paprika if desired.
- Combine Cauliflower and Sauce: Add the cooked cauliflower to the cheese sauce, gently stirring until the cauliflower is evenly coated.
- Transfer to Baking Dish: Transfer the cauliflower and cheese mixture to a greased baking dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the top is golden and bubbly.
- Garnish and Serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped parsley if desired. Serve hot as a delicious and satisfying keto-friendly meal.
Enjoy your keto-friendly cauliflower mac and cheese!