This Cauliflower Mac and Cheese recipe is Kaufmann 2 approved and will yield about 8 servings.
2 large heads cauliflower
1 small onion (finely chopped)
¼ cup butter
⅓ cup almond flour
¾ tsp salt
½ tsp white pepper
½ tsp ground mustard
1 to 2 cups heavy cream
3 cups shredded sharp cheddar cheese
Xantham gum (if needed for thickening)
1 cup pork rinds (crushed)
Cut cauliflower heads into sections, and steam in a large pot until tender, about 15 minutes. Drain and let cool until able to handle. Cut into bit size pieces and set aside.
In a large sauce pan, melt butter and sauté onion until onion until tender. Add almond flour and cook for a minute or two.
Add salt, white pepper, mustard and stir in heavy cream, start with 1 cup then add more if needed. The mixture should start to thicken after a few minutes. If it doesn’t, you can add in a small amount of xantham gum (⅛ tsp) to thicken.
Add in cheese and stir until melted and combined.
Transfer cooked cauliflower to a large bowl, pour sauce on top and fold together. Pour into a 13×9” baking dish.
Top with crushed pork rinds and bake at 350℉ for about 10 to 15 minutes, or until golden and bubbly. After cooling you can enjoy your Kaufmann 2 Cauliflower Mac and Cheese!
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