Keto Cheeseburger Cauliflower Mac
A delightful twist on traditional macaroni and cheese, substituting pasta with cauliflower for a low-carb, protein-packed meal bursting with cheeseburger flavors.
Ingredients
Main ingredients
- 1 large head cauliflower, cut into florets
- 1 pound ground beef (or turkey)
- 1 cup shredded cheddar cheese can substitute with other cheese varieties
- 1 cup cream cheese, softened
- 1 cup beef broth
Seasonings
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Optional toppings
- ½ cup diced pickles optional
- ½ cup diced tomatoes optional
- Fresh parsley, for garnish optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil. Add the cauliflower florets and cook for about 5-7 minutes until they are tender. Drain the water and set the cauliflower aside.
- In a large skillet over medium heat, cook the ground beef until browned. If necessary, drain any excess fat.
- Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Allow it to cook for an additional 2 minutes.
Make the Cheese Sauce
- In a separate bowl, combine the cream cheese and beef broth. Whisk until smooth and creamy. Gradually add in the shredded cheddar cheese, stirring until melted.
Combine and Bake
- In a large mixing bowl, toss together the cooked cauliflower and beef mixture. Pour the cheesy mixture over everything and stir until well coated.
- Pour the combined ingredients into a greased 9×13-inch baking dish, spreading it evenly.
- Place the dish in your preheated oven and bake for 15-20 minutes until heated through and slightly bubbly.
Finish and Serve
- Sprinkle diced pickles and tomatoes on top just before serving, if desired.
- Remove from the oven, let it cool for a few moments, and garnish with fresh parsley.
Notes
For additional flavor, consider adding diced onions or bell peppers when browning the meat. This dish can be stored in an airtight container in the fridge for up to three days, or frozen for up to three months.