LOW CARB KETO CAULIFLOWER CHEESE
Author: Antya
Recipe type: Side Dish
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 6
- 500g cleaned cauliflower florets (1 large head)
- 1 handful coarse Himalayan pink salt
- 3 tsp turmeric
- 2 egg yolks
- 100g butter
- 250ml cream
- 100g extra mature Cheddar cheese
- 75g Parmigiano Reggiano
- 5g (1 TBSP) arrowroot flour (U.S. option HERE)
- 1 tsp grated nutmeg
- freshly ground black pepper
- warm up cream, 70g butter, nutmeg and freshly ground black pepper.
- whisk in arrowroot (to avoid lumps, add the arrowroot by sprinkling it in while you whisk).
- continue to whisk until all lumps have disappeared and you have a smooth sauce, then remove from heat and set aside to cool down.
- grate cheeses and reserve 30g of grated parmesan for the topping.
- prepare cauliflower by cutting out leaves and core and dividing into florets.
- put florets in a large tall saucepan.
- add enough water to cover florets by about 2 cm.
- add salt and turmeric and cover with lid.
- bring to the boil, cook 4-6 mins until al dente and drain.
- pre heat oven to 225°C fan (240°C static).
- smear remaining butter over bottomed sides of an oven dish approx 24cm x 18cm and transfer cauliflower florets into it.
- now the cream sauce has cooled, whisk in egg yolks one at a time.
- add the cheeses and stir until nice and smooth; taste and adjust salt/spices if required.
- spoon the sauce onto the florets ensuring they are all well coated.
- sprinkle reserved Parmesan all over the top and bake for 10-12 mins until you see nicely browned peaks.
- remove from oven, rest for a few minutes and serve.
Serving: 1 Calories: 483 Fat: 45.7 Net Carbs: 4g Protein: 12.4g
Recipe by Queen Keto at https://queenketo.com/low-carb-keto-cauliflower-cheese/
3.5.3251