Roasted Cauliflower & Broccoli Mac and Cheese
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 484.4
- Total Fat: 39.2 g
- Cholesterol: 108.9 mg
- Sodium: 538.5 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 9.6 g
- Protein: 20.0 g
View full nutritional breakdown of Roasted Cauliflower & Broccoli Mac and Cheese calories by ingredient
Introduction
by sugarfreelondoner - Katrin N by sugarfreelondoner - Katrin NNumber of Servings: 6
Ingredients
-
1 head, medium Cauliflower florets, raw
2 small Broccoli heads, fresh
1/2 tbsp Olive Oil
1 dash Salt
90 g Bacon, Streaky (6 small slices)
CHEESE SAUCE AND CHEESE TOPPING
1 tbsp Butter, unsalted
1.5 cloves minced Garlic
240 mL Heavy Cream
3/4 cup, shredded Mozzarella Cheese
150 grams Cream Cheese
1/2 cup, shredded Cheddar (Tasty) Cheese
Tips
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.
Directions
1) Preheat the oven to 400F / 200C /180 fan.
2) 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.
3) Meanwhile, in a sauce pan heat the butter and garlic over medium heat.
4) 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.
5) Add the broccoli, cauliflower and bacon to a baking dish. Pour over the cheese sauce and top with the remaining cheddar and mozzarella.
6) Bake in the oven for 20 minutes until the cheese is bubbling and slightly golden on top.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KELLY_NZ.
2) 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.
3) Meanwhile, in a sauce pan heat the butter and garlic over medium heat.
4) 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.
5) Add the broccoli, cauliflower and bacon to a baking dish. Pour over the cheese sauce and top with the remaining cheddar and mozzarella.
6) Bake in the oven for 20 minutes until the cheese is bubbling and slightly golden on top.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KELLY_NZ.