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How to make low-carb loaded cauliflower mac & cheese

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Who doesn't love a good loaded baked potato or creamy macaroni and cheese? These may be two of the foods people miss the most when they choose to go on a low-carb diet. But what if you found out you could have the best of both of those worlds while staying true to low-carb ways? The recipe that follows shows you how.
It starts with cauliflower that is steamed until just crisp-tender. That cauliflower then gets tossed in bacon fat with coconut milk to make everything creamy and with just enough cheese to lend richness to the entire dish. Crispy bacon pieces and chopped green onions on top add a bit of freshness and flavor.
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Cooktop Cove
Low-carb Loaded Cauliflower Mac & Cheese
4
5 minutes
15 minutes
20 minutes
3 slices thick-cut bacon, chopped
1 head of cauliflower, broken up into florets
1 teaspoon salt, divided
1/2 cup coconut milk
1/2 cup cheddar cheese, grated
1/2 cup mozzarella cheese, grated
3 green onions, sliced
In a large skillet over medium heat, fry the chopped bacon until the pieces are crispy. Remove with a slotted spoon and drain on paper towels.
While the bacon is cooking, place an inch of water into a pot and fit a steamer basket inside. Place the cauliflower florets into the basket and sprinkle with 1/2 teaspoon salt. Place the lid on the pot, bring to a boil and once steam forms, steam the florets for about 5 minutes, until soft.
With a slotted spoon, transfer the cauliflower florets into the hot bacon grease. Toss to coat the cauliflower and cook over medium heat for just one minute.
Add the coconut milk, cheddar cheese, mozzarella cheese, half of the green onions and remaining 1/2 teaspoon salt. Cook, while stirring, for 3 minutes, just until the cheese melts and the coconut milk warms through and coats all ingredients.
Transfer the mixture to a serving platter and sprinkle with bacon and remaining green onion.
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