I have never met a mac and cheese that I didn’t like. Love, love, love it! Naturally that very same love made it one of the hardest things to give up when I decided to switch to a low carb/primal way of eating. I set out on a mission to re-create my favorite comfort food into a gourmet, low carb version and I believe I have done just that. Even when I make a double batch, there still isn’t any leftover.
1 Large Head Cauliflower – Cleaned and Trimmed (But left whole)
1 Medium Onion – Diced
2 Tbs. Olive Oil
4 Tbs. Butter – Divided
3 Large Cloves Garlic – Minced
1 Cup Heavy Cream
½ Cup Parmesan Cheese – Grated
1 Cup Sharp Cheddar Cheese – Shredded
¼ Cup Goat Cheese
¼ tsp. Black Pepper
(2 Tbs. Peace and Love)
Preheat oven to 350°
In a large, covered pot
, with 1 inch of water, steam cauliflower on high until tender. About 15 minutes. Remove from heat, drain water and allow cauliflower to remain in the hot pot to draw out excess moisture. (This is important… Otherwise you might end up with mac and cheese soup)
Place head of cauliflower in an 8 x 8 casserole dish
. Using a fork, slightly mash the cauliflower to break it all apart.
In a large sauté pan
, over medium heat, heat olive oil and 2 Tbs. butter. Once butter is melted, add onions to the pan and sauté until they have a nice caramel color. Remove onions from pan and set aside.
To the same pan add remaining butter and garlic. Sauté until butter is melted and garlic is fragrant. Add heavy cream and Parmesan cheese. Stir continuously until Parmesan is melted and the sauce begins to come to a boil. Mix in cheddar cheese, goat cheese and black pepper. Stir until cheeses are melted and well incorporated into the sauce. Reduce heat to low and allow the sauce to thicken as it simmers. About 5 minutes.
Pour cheese sauce evenly over top of the cauliflower. Layer caramelized onions on top of sauce. Lastly, layer crispy prosciutto on top of onions. Sprinkle with any leftover cheese you may have. Bake for 15 minutes.
Calories – 433
Protein – 10 g
Carbs – 7 net g