Cauliflower Mac & Cheese
This classic comfort food gets a Banting makeover with carb-friendly cauliflower.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 40 mins
750 g cauliflower florets, chopped
1 tsp (5 ml) olive oil
1 (160 g) onion, finely chopped
200 g streaky bacon, chopped
1 Tbsp (15 ml) garlic, crushed
1 C (250 ml) cream
¾ C (180 ml / 175 g) plain cream cheese
1 Tbsp (15 ml) chives
½ tsp (2.5 ml) fine salt
pinch of black pepper
1⁄3 C (80 ml / 80 g) ricotta
1 C (250 ml) cheddar cheese, grated
60 g almonds, chopped
handful of micro herbs, to serve
Steam the cauliflower for 8 minutes until tender. Refresh in cold water.
Heat the oil in a pan over medium heat. Add the onion and bacon and fry gently for 10 minutes. Add the garlic and fry for another 2 minutes.
Preheat the oven to 200 °C.
Heat the cream and cream cheese in a saucepan over low heat. Be sure to not let it boil, as it can easily split. Stir until warm and smooth.
Stir in the chives, salt, pepper, ricotta, half of the cheddar cheese and steamed cauliflower. Pour half of this mixture into a baking dish. Spoon the bacon mixture on top and then top with the rest of the creamy cauliflower mixture. Scatter the chopped almonds and cheese on top.
Bake for 15 minutes until golden and bubbly. Garnish with micro herbs and serve.
Tip: If you haven’t got an electric steamer, simply fit a colander over a saucepan containing a little simmering water. Make sure the water does not come in direct contact with the vegetables. Add the veggies, seal with the lid and allow to steam.