KETO THREE CHEESE CAULIFLOWER MAC AND CHEESE CUPS #delicious #keto

KETO THREE CHEESE CAULIFLOWER MAC AND CHEESE CUPS #delicious #keto

These Keto Three Cheese Cauliflower Mac and Cheese Cups are an easy way to control portions while enjoying a delicious, low carb pasta substitute.

Alright, let’s first address the elephant in the room. Cauliflower is not Macaroni. i know. i get it. it’s a popular healthy substitute, but i’m not going to pretend that it tastes the same.

i wanted to address that, though, because often when we see foods that look like other foods our minds trick us into believing that they should also taste EXACTLY like what they’re substituting.
Unfortunately this is almost never the case…but it doesn’t take away from the deliciousness of something like cauliflower mac and cheese. it’s just something to be aware of.

i love this recipe because i love finding great ways to incorporate cauliflower into my family’s meals. Cauliflower is usually pretty bland and unexciting, but if you know how to work it, like in this Keto Cauliflower Mexican Rice or Loaded Keto Cauliflower Bowl, it can be completely delicious in addition to being full of nutrients.

With this recipe you’ll be well on your way to another tasty cauli-dish.

 KETO EGG ROLL IN A BOWL 

Ingredients :

• 1 medium head fresh cauliflower
• 2 tablespoons salted butter
• 2 tablespoons diced onion
• 2 cloves garlic, minced
• 2 ounces cream cheese, softened
• 1/4 cup heavy whipping cream
• 1/2 teaspoon italian seasoning of choice
• Salt and Pepper, to taste
• 1/4 teaspoon xanthan gum*
• 1 cup spinach, sliced into strips
• 3/4 cup white cheddar, shredded
• 1/4 cup mozzarella, shredded
• 12 slices prosciutto**
• 6 tablespoons Parmesan cheese, shredded

Instructions :

1. Preheat oven to 400 degrees.
2. Add a couple cups of water to a large pot, place steamer basket into pot above water, and bring to boil. While the water is heating, prepare cauliflower.
3. Remove core and leaves from cauliflower. Chop into bite-size pieces. When water is boiling, carefully add cauliflower to steamer basket. Cover and let steam for 5-7 minutes or until fork tender.
4. Prepare sauce while cauliflower is steaming. When finished, turn off heat and set aside until ready to add to sauce.

Sauce

1. in skillet over medium-low heat melt butter. Add onion and cook for 2-4 minutes until onion is tender and becoming translucent.
2. Add garlic and softened cream cheese. Softened cream cheese will be easier to smooth into sauce. Using wooden spoon or rubber spatula, press cream cheese flat into pan to help smooth as it warms and gently stir.
3. Pour in heavy whipping cream, seasoning, and xanthan gum. Stir ingredients until smooth, raising temperature slightly if needed to get sauce fully mixed.
4. Add spinach, white cheddar, mozzarella to sauce and turn off heat. Continue stirring for a few minutes, until spinach begins to wilt and cheeses are fully melted and smooth.
5. Add steamed cauliflower to pan and fold into cheese sauce. i did not remove any moisture from mine. (See notes section)
6. Using large muffin tin (1 cup capacity) place two slices of prosciutto in X to cover the bottom of the tin and stretch up around the sides as much as possible. it may rip a little, that’s ok. Just be sure the bottom is covered.
7. Place 1/2 cup of cheesy cauliflower mixture into prosciutto cups and top with 1 tablespoon of Parmesan.
8. Bake for 15-20 minutes or until bubbly and brown. Serve warm.

 2LthulW

 GRILLED PINEAPPLE CHICKEN