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Cauliflower ‘Mac and Cheese’


Some our recipes our primal and we do our best to limit these recipes in our daily eating; however, sometimes you just crave a staple dish like macaroni and cheese. This recipe uses cauliflower to replace the noodles and raw cheese and coconut milk to make the cheese sauce.  Combined together they give you the sensation of mac and cheese, but much healthier and gluten free.

From our kitchen to yours, Bennett


5-6 cups cauliflower florets
1 cup canned coconut milk
1 1/2 cups grated organic raw cheddar cheese
½ cup goat cheese
1 large egg
½ cup bone broth
2 tablespoons coconut flour
Sea salt and fresh cracked pepper to taste
¼ cup coconut oil to grease pan


Preheat to oven to 375 degrees
Use a vegetable steamer to soften the cauliflower almost like an al dente noodle
Place the cauliflower in a greased baking dish
Bring the coconut milk and broth to heat in a sauce pan
Mix in the coconut flour and whish in the egg at a low heat to prevent scrambled eggs
Add half the cheese to the sauce and mix the sauce over the cauliflower
Take the remaining cheese and place over the top of the cauliflower
Bake for 40 minutes
Let cool for 5 minutes and serve

Serves 4


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