Module 6 · Comfort
Baked Cauliflower Mac and Cheese with Lemon-Chili Broccolini
Baked Cauliflower Mac and Cheese with Lemon-Chili Broccolini is a keto dinner with 11 g net carbs, 30 g protein and 66 g fat per serving (758 kcal). It serves 4 and takes 55 minutes in total.
Tender cauliflower florets in a three-cheese sauce with a crisp parmesan crust, paired with garlicky roasted broccolini for a complete plate.
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Allergens in this Ketogeni recipe: milk, mustard. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 30 min · Total time: 55 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 11 g |
| Protein | 30 g |
| Fat | 66 g |
| Energy | 758 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 600 g cauliflower florets, bite-size
- 20 g butter
- 2 clove garlic, grated
- 200 ml heavy cream
- 100 g cream cheese, full fat
- 200 g mature cheddar, grated
- 100 g Gruyere, grated
- 1 tsp Dijon mustard
- 0.25 tsp fresh nutmeg
- 0.5 tsp fine sea salt
- 40 g Parmesan, grated (crust)
- 200 g broccolini
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, sliced
- 1 pinch chili flakes
- 1 tbsp lemon juice
Step-by-step method
- Heat oven to 200 C / 400 F. Grease a 1.5 litre baking dish.
- Steam or boil cauliflower for 4 to 5 minutes until just tender; drain well and steam-dry in the colander for 5 minutes.
- Sauce: melt butter, add garlic 30 seconds, pour in cream and warm gently. Whisk in cream cheese until smooth.
- Off the heat stir in cheddar, Gruyere, mustard, nutmeg and salt until glossy.
- Fold in the cauliflower, tip into the dish, scatter with Parmesan.
- Toss broccolini with olive oil, sliced garlic, chili and salt on a tray.
- Bake mac on the middle rack and broccolini on the top rack until the cheese is bubbling and golden and the broccolini charred at the tips.
- Squeeze lemon over the broccolini and serve alongside the mac.
Chef’s tips
- Drying the cauliflower after boiling prevents a watery sauce.
- Cool the sauce slightly before adding cheese so it does not split.
- Grate cheese yourself; pre-grated has anti-caking starch.
- Undercook the cauliflower slightly; it finishes in the oven.
Variations
- Add crisp bacon lardons or smoked ham.
- Swap Gruyere for smoked Gouda.
- Use roasted cauliflower for deeper flavour.
- Top with almond-herb crumbs.
Storage
Keeps 4 days chilled; reheat covered at 180 C for 15 minutes. Freezes 2 months. Broccolini best fresh.
Questions and answers
How many net carbs are in Baked Cauliflower Mac and Cheese with Lemon-Chili Broccolini?
One serving has 11 g net carbohydrates, 30 g protein and 66 g fat (758 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Baked Cauliflower Mac and Cheese with Lemon-Chili Broccolini ahead, store or freeze it?
Keeps 4 days chilled; reheat covered at 180 C for 15 minutes. Freezes 2 months. Broccolini best fresh.
Which allergens are in Baked Cauliflower Mac and Cheese with Lemon-Chili Broccolini?
It contains milk and mustard, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Baked Cauliflower Mac and Cheese with Lemon-Chili Broccolini vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Baked Cauliflower Mac and Cheese with Lemon-Chili Broccolini?
Yes. Add crisp bacon lardons or smoked ham. Swap Gruyere for smoked Gouda. Use roasted cauliflower for deeper flavour.