What's the secret to making a pasta-less mac and cheese just as irresistible as the classic? Cauliflower. The cruciferous vegetable is the perfect vehicle for a cheesy, creamy sauce made from cheese, coconut milk, butter, and coconut flour. While the resulting dish is gluten-free and less than 400 calories, note that it's high in saturated fat, so enjoy this comforting dish in moderation.
Gluten-Free No-Mac and Cheese
5 tablespoons butter, divided
1 small onion, minced
1 clove garlic, minced
2 tablespoons coconut flour
1 can (13.6 ounces) light coconut milk
1/2 teaspoon dry mustard
1/4 teaspoon sea salt
2 cups shredded extra-sharp cheddar cheese
1 large head cauliflower, broken into florets and cut into bite-size pieces
1/4 cup grated parmesan cheese
2 tablespoons ground flaxseeds
1. Preheat oven to 375 degrees. In a medium saucepan over medium-high heat, melt 3 tablespoons butter. Add onion and cook for 5 minutes until lightly browned. Add garlic and cook for 1 minute. Mix in coconut flour, stirring constantly for 3 minutes or until lightly browned. Stir in coconut milk, mustard, and salt. Bring to a boil, stirring constantly.
2. Remove mixture from heat and stir in cheddar and cauliflower until blended. Pour into a large baking dish. In a small bowl, combine parmesan, flaxseeds, and remaining 2 tablespoons butter. Sprinkle over casserole. Bake for 30 minutes or until bubbling and lightly browned.
Nutrition score per serving: 376 calories, 29.5g fat (17g saturated), 14g carbs, 16g protein, 6g fiber
Recipe from Wheat Belly Cookbook by William Davis
Photo credit: Leta Shy