Roasted Cauliflower and Broccoli Mac and Cheese
This roasted cauliflower mac and cheese works well as a side dish or as a simple main course. You'll love to hear it contains plenty of gooey cheese and crispy bacon!
- 1 large cauliflower florets only (600g)
- 2 small heads of broccoli florets only (315g)
- 1.5 tbsp olive oil
- 1/4 - 1/2 tsp of salt
- 6 small slices of streaky bacon 90g
Cheese Sauce and Cheese Topping
- 1 tablespoon butter
- 1.5 cloves garlic minced
- 1 cup / 240ml heavy/double cream
- 3/4 cup / 90g shredded mozzarella
- 2/3 cup / 150g cream cheese
- 1/2 cup / 60g shredded cheddar
Preheat the oven to 400F / 200C /180 fan.
Place the cauliflower and broccoli florets on a non stick baking tray and toss with olive oil and salt. Roast in the oven for 10 minutes. Add the chopped bacon and bake for a further 20 minutes until cooked and the broccoli slightly crisp.
Meanwhile, in a sauce pan heat the butter and garlic over medium heat.
Cook until the garlic starts to become fragrant, about 30 seconds. Add heavy/double cream, 1/2 cup (60g) of mozzarella, cream cheese, and 1/2 of the cheddar cheese. Stir until melted using a hand whisk and then simmer on a low heat for about 2 minutes until fully melted. Stir through 2 - 4 tbsp of almond milk (or water) if you prefer a thinner sauce.
Add the broccoli, cauliflower and bacon to a baking dish. Pour over the cheese sauce and top with the remaining cheddar and mozzarella.
Bake in the oven for 20 minutes until the cheese is bubbling and slightly golden on top.
I like to top my Keto mac n cheese with cracked black pepper and 1 tsp of chopped chives. If you are a bacon person, you could also sprinkle over more chopped streaky bacon!
Store in the fridge for up to 3 days. This recipe freezes well, too.
One portion contains 7.9 g net carbs.
Calories: 465kcal | Carbohydrates: 11.4g | Protein: 13.5g | Fat: 43.1g | Saturated Fat: 23.8g | Potassium: 565mg | Fiber: 3.5g | Sugar: 4.6g