![]() ![]() ![]() Personally, I appreciate pork rinds because they are an easy keto and gluten-free alternative to breadcrumbs. The cauliflower mac and cheese is done when the cheese is bubbling and the top layer is starting to turn golden brown. Transfer to a casserole dish, top with the pork rinds and parmesan and bake for about 10 minutes. Add the cheeses and stir until everything is melted and creamy.Īdd the roasted cauliflower to the pot and stir until each piece is coated with the sauce. While the cauliflower is roasting, you can start to make the cheese sauce by lightly frying the garlic and seasoning in a large pot on the stove over medium heat. So, even though roasting takes twice as long, it is well worth the wait! Unlike roasting, boiling adds a lot of extra moisture to the cauliflower which, unless you take the time to dry out, will leave you with watery mac and cheese. Now, most recipes will tell you to boil the cauliflower to cook it because it’s super fast, but I much prefer to roast. The size of the pieces is totally up to you, but I usually aim for the size of macaroni noodles or slightly larger. Start by cutting a medium head of cauliflower into small florets. This cauliflower mac and cheese is pretty simple to make and only takes about 40 minutes from start to finish. How to make baked cauliflower “mac” and cheese
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