It’s not really mac and cheese, I know. But when you’re doing the paleo thing, this works. I grilled up some chicken thighs and threw them on top and called it dinner several nights in a row. But it’s also an excellent side dish!
Loaded Cauliflower Mac and Cheese Recipe
Ingredients
- 1/2 pound bacon thinly sliced
- 2 heads cauliflower
- 1/2 cup full-fat coconut milk
- 1/2 cup nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon finely chopped fresh chives
Instructions
- In a wide soup pot or heavy-bottomed saucepan, cook the bacon over medium-high heat until crispy. Using a slotted spoon, scoop the bacon into a bowl. Drain off most of the fat remaining in the pan, but don't wipe the pan down.
- While the bacon is cooking, cut the cauliflower florets away from the stems. (You should have 6 cups of florets.) Steam the cauliflower by placing the cauliflower in a large microwavable bowl with 1/4 cup water. Cover and microwave on high for 5 minutes, or until the cauliflower is fork tender.
- Transfer the steamed cauliflower to the pot you used to cook the bacon. Add the remaining ingredients, except the chives, and stir to combine. Stir in half of the bacon and transfer to a serving dish. Garnish with the remaining bacon and the chives. Serve warm.
Recipe Adapted : Loaded Cauliflower Mac and Cheese @ fakeginger