This keto mac and cheese recipe is made with gobhi and has a surprise desi twist
Updated on:27 April 2020, 16:58pm IST
Pastas are a strict no-no if you are on a keto diet. But if those mac and cheese cravings come calling, give this keto-friendly recipe a try.
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Did you know that you can’t eat macaroni, or any type of pasta for that matter, while on a keto diet? Well, if you are on the diet then you might be aware of this unfortunate fact. After all, what is pasta if not all carbs?
But before you lament the loss of mac and cheese in your life, know this: you can get the same indulgent and yummy cheesiness of the dish without the macaroni. Because replacing the pasta with cauliflower can give you the same chunky flavour!
Hey, I am not kidding! An ardent fan and follower of the keto diet, I make this recipe at home whenever I crave the comfort and cheesy warmth that mac and cheese brings with it. And today I’d like to share my creation with you good folks. So, here’s presenting: Keto mac and cheese recipe, minus the mac. Enjoy!
300 gm cauliflower
3 tbsp olive oil
½ tsp nigella seeds (kalonji)
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp mustard seeds
2 tbsp butter
6 cloves of garlic, minced
5 green chillies, chopped
1 tbsp fresh parsley (optional)
3 tbsp fresh cream
2 cheese cubes, grated
1 tbsp mozzarella
Red chilli flakes to taste
Oregano to taste
Thyme to taste (optional)
Salt to taste
Pepper to taste
Cut the cauliflower into large florets. Next, dunk the florets in a mixture of hot water and turmeric for a few mins to eliminate worms any worms. After about 15 minutes, drain the water, cool the florets, and pat dry.
In a pan, heat some olive oil. Once hot, temper the oil with nigella, fennel, jeera, and mustard seeds. Once they splutter, add the cauliflower florets and sauté them on medium high heat till the florets golden brown.
Season them florets with salt and pepper, and sauté them till they three-fourth done.
Tip: Don’t overcook the cauliflower. There should be a bit of crunch in each bite.
For the sauce, heat the butter on low heat in a pan and add the minced garlic and chopped green chillies. Sauté on low flame to ensure the butter does not burn. Add red chilli flakes, oregano mix, and thyme or parsley. Mix well.
Add the fresh cream. When combined, add the cheese. Keep stirring till cheese melts in. If the sauce is getting too thick for your taste, add a spoonful of water.
Add salt to taste. Season with oregano, pepper, and chilli flakes. Give the sauce a good stir and turn off the heat.
To assemble, place the pan-fried cauliflower in a glass dish. Pour the sauce over it. Finish with a layer of mozzarella cheese and thyme. Microwave the dish till the cheese turns a beautiful brown shade.
And just like that you’re done! Just a word of caution: The cheese inside will be super-hot, so please allow your keto mac and cheese to cool down before gorging on it!