Keto cauliflower mac and cheese
Creamy, low‑carb cauliflower 'mac' bathed in a mature cheddar sauce, topped with crunchy pork scratchings for ultra‑keto comfort food.
All the gooey, cheesy comfort of mac and cheese without the carbs — cauliflower stands in for pasta and soaks up a mature cheddar sauce beautifully. This is the sort of dish you make when you want cosy, carb‑free comfort that still feels indulgent.
It’s brilliant for midweek supper and plays well with leftovers. Roasting the cauliflower first gives a nutty depth that a steamed version can’t match; tempering the yolks makes the sauce luxuriously smooth and not overly heavy.
Ingredients
- 800 g cauliflower — cut into medium florets
- 15 ml olive oil
- 30 g unsalted butter
- 100 g cream cheese — full fat
- 150 ml double cream
- 230 g mature cheddar — about 200g for the sauce and 30g for the topping
- 5 ml Dijon mustard
- 5 ml garlic powder
- 5 ml smoked paprika
- 2 egg yolk
- salt — to taste
- black pepper — to taste
- 50 g pork scratchings — crushed for topping
- 10 g fresh parsley — finely chopped, to garnish
Equipment
- ovenproof baking dish
- large roasting tray
- box grater
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a large roasting tray with a little kitchen paper if you prefer an easier clean.
Toss the cauliflower florets with the olive oil, a generous pinch of salt and a good grind of black pepper. Spread them in a single layer on the roasting tray and roast until tender with a little colour at the edges.
While the cauliflower roasts, melt the unsalted butter in a medium saucepan over a low–medium heat. Add the cream cheese and double cream and whisk until smooth. Stir in the Dijon mustard, garlic powder and smoked paprika, then add 200g of the grated mature cheddar a handful at a time, stirring until fully melted and silky.
Put the egg yolks in a small bowl and whisk. Temper the yolks by whisking in two tablespoons of the hot cheese sauce, then slowly whisk the warmed yolks back into the saucepan off the heat.
Tip the roasted cauliflower into an ovenproof baking dish and pour over the cheese sauce, stirring gently to coat every floret.
Scatter the crushed pork scratchings over the top along with the remaining mature cheddar, then bake in the preheated oven until bubbling and the topping is crisp.
Remove from the oven and leave to rest for 5 minutes, then scatter the chopped fresh parsley and serve hot.
Tips
- Roast the cauliflower on a single layer so it colours; the caramelisation adds flavour that carries the whole dish.
- Temper the egg yolks off the heat — do it slowly with a spoonful of hot sauce at first to avoid scrambled yolks.
- Make ahead: assemble through step 5, chill, then sprinkle the topping and bake from chilled (add 5–8 minutes to the bake time).
- If you prefer a lighter top, use extra grated mature cheddar only and skip the pork scratchings.
- Leftovers reheat well in the oven at 160°C fan/180°C conventional for 10–15 minutes until warmed through.
Substitutions
pork scratchings → ground almonds, 50g, for a nutty crunchy topping
Noticeably differentdouble cream → crème fraîche, 150g, for a tangier but still rich sauce
Stays closemature cheddar → strong Red Leicester or smoked cheddar, same quantity, for a different flavour note
Stays close
Nutrition
Per serving · estimated
- 700
- Calories
- 22 g
- Protein
- 12 g
- Carbs
- 64 g
- Fat
- 4 g
- Fibre
- 2 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I make this vegetarian?
Yes — replace the pork scratchings with toasted breadcrumbs or crushed crisps (use vegetarian‑friendly crisps) and check your cheddar is made with vegetarian rennet.
Can I freeze leftovers?
You can freeze portions, but the texture may change slightly. Cool completely, freeze in airtight containers for up to 2 months and thaw overnight in the fridge before reheating in the oven.
Is this suitable for strict keto?
Per serving this is high in fat and low in net carbs (around 12g total carbs with ~4g fibre). Adjust toppings and quantities to fit your specific macros.
How do I stop the sauce splitting?
Keep the heat gentle while melting the cheeses and always remove the pan from direct high heat before adding the tempered egg yolks.
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