📝 About This Recipe
This indulgent dish reimagines the ultimate comfort food for the low-carb lifestyle, replacing heavy pasta with tender, roasted cauliflower florets. A luscious, silky cheese sauce made from sharp cheddar and creamy mascarpone coats every crevice, ensuring you never miss the noodles. It’s a vegetarian-friendly masterpiece that balances the earthy sweetness of brassicas with a decadent, bubbly cheese crust.
🥗 Ingredients
The Vegetable Base
- 2 large heads Cauliflower (cut into bite-sized florets)
- 2 tablespoons Olive Oil (extra virgin)
- 1/2 teaspoon Sea Salt
The Cheese Sauce
- 1 cup Heavy Cream (full fat)
- 4 ounces Mascarpone Cheese (or full-fat cream cheese)
- 2 cups Sharp Cheddar Cheese (freshly grated)
- 1 cup Gouda or Gruyère (freshly grated for depth of flavor)
- 1 teaspoon Dijon Mustard (adds a subtle tang)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika (for a hint of woodsy aroma)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Keto Topping
- 1/2 cup Parmesan Cheese (finely grated)
- 1/4 cup Almond Flour (provides a 'breadcrumb' texture)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Toss the cauliflower florets with olive oil and sea salt on the baking sheet. Spread them in a single layer to ensure they roast rather than steam.
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3
Roast the cauliflower for 15-18 minutes, or until the edges are just beginning to turn golden brown and tender-crisp. This step is crucial to remove excess moisture.
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4
While the cauliflower roasts, reduce the oven temperature to 375°F (190°C) and prepare your cheese sauce.
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5
In a medium saucepan over medium-low heat, combine the heavy cream and mascarpone. Whisk gently until the mascarpone is completely melted and the mixture begins to simmer slightly.
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6
Slowly add the sharp cheddar and Gouda/Gruyère one handful at a time, whisking constantly until the sauce is smooth and glossy.
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7
Whisk in the Dijon mustard, garlic powder, smoked paprika, and black pepper. Taste and add more salt if needed, but remember the cheeses are naturally salty.
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8
Place the roasted cauliflower into a 9x13 inch baking dish or a large cast-iron skillet.
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9
Pour the velvety cheese sauce over the cauliflower, using a spatula to gently fold the pieces until every floret is thoroughly coated.
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10
In a small bowl, mix the grated Parmesan and almond flour together. Sprinkle this mixture evenly over the top of the dish.
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11
Bake for 12-15 minutes until the sauce is bubbling around the edges and the top has formed a beautiful golden crust.
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12
For an extra-crispy top, turn on the broiler for the last 1-2 minutes, watching very closely to prevent burning.
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13
Remove from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly before serving.
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14
Garnish with fresh chives and serve warm directly from the dish.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which adds carbs and prevents a smooth melt. Roasting the cauliflower is better than steaming because it intensifies the flavor and prevents a watery sauce. If the sauce feels too thick, add a splash of unsweetened almond milk or water to reach your desired consistency. For a spicy kick, add a pinch of cayenne pepper or a teaspoon of chopped pickled jalapeños to the cheese sauce. Leftovers store beautifully and can be reheated in the oven to maintain the texture of the 'breadcrumb' topping.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a lemon-tahini dressing to cut through the richness. Pairs wonderfully with a chilled glass of Chardonnay or a sparkling mineral water with lime. Add a side of roasted Brussels sprouts with balsamic glaze for a complete vegetarian feast. For non-vegetarians, this makes an incredible side dish for grilled steak or blackened salmon. Top with a few drops of truffle oil just before serving for an ultra-gourmet experience.