Ultra Low Carb “Mac and Cheese”! The cauliflower power!

You bet! And it has never been easier and more delicious.

But before you say that you would “NEVER” eat a cauliflower in your life, try this recipe FIRST.

1. Put all the ingredients together

I picked the florets already frozen to save time. Use the whole bag (around 4 cups), 1/2 c sour cream, 1/2 cup shredded cheese (any). Each cup of cauli is 25 calories and less than 5 net grams of carbs. Use your portions accordingly. 

2. Add veggies (optional)

Just to kick up the flavor and add crunch, I added red onions and peppers. Cook those along with any meats you want to add.  Let them absorb each other’s flavor and then focus on the florets.

3. Fuse the florets

Steam the florets with bouillon powder in the microwave for about 10 minutes until they get flavorful and soft enough to shred. Do not boil or over-cook them. You want them to keep the consistency. After they are ready, shred them and mix them with a bit of cheese and sour cream in the same skillet where the other mix is. 

4. Quick Bake

Get all the mix into a baking pan (spray bottoms and tops), and bake for about 20 minutes. This is so that the edges crisp like macaroni and cheese does. Then, add cheese on top and let it melt. 

SERVE, AND ENJOY!

3 cups cauliflower- 75 calories. 1/2 cup sour cream-125 calories. 1/2 cup shredded cheese- 120 calories. 1/2 cup chopped ham- 90 calories. Veggies- 40 calories- Entire recipe: 450 calories, 7 net carbs.