Recipe Train

Sheryl Farnsworth’s cauliflower recipe is a new take on macaroni and cheese. “This is much lighter than using pasta, and it does taste good,” she said. “It’s great the next day, too!” It’s OK to substitute regular chicken broth, eggs and cheddar cheese that you already have in the kitchen.

Low Carb Cauliflower Macaroni and Cheese

    5 cups cauliflower florets
    Sea salt and pepper to taste
    1 cup coconut milk, canned
    1/2 cup homemade broth
    2 tablespoons coconut flour, sifted
    1 soy-free organic egg, beaten
    2 cups grass-fed cheddar cheese/raw cheese
    
    Preheat oven to 350 F. Salt the cauliflower, then steam it until al dente. Place the florets in a greased baking dish.
    In a skillet, heat up the coconut milk with a pinch of salt and pepper over medium heat. Add the broth and keep stirring. Add the coconut flour to the mixture and let the sauce bubble.
    Remove the sauce from heat, then whisk in the egg. The sauce should thicken. Pour it over the cauliflower. Add the cheese evenly.
    Bake for 35-40 minutes. Turn the oven to broil for 3-5 minutes to get a nice color on top.

Next stop on the Recipe Train: Cindy Lock
Chugga chugga chew chew!