Prep Time

20 Minutes

Cook Time

60 Minutes



Trade in traditional macaroni for cauliflower in this cheesy, keto-friendly rendition that will have your family asking for more.


  • 1 large head cauliflower, cut into bite-sized florets
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground mustard
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 6 slices bacon
  • 4 tablespoons butter
  • ½ cup chicken broth
  • ½ cup heavy cream or full-fat coconut milk
  • 1 cup sharp cheddar cheese, shredded


  1. Preheat oven to 400°F.
  2. Spread the cauliflower on a baking sheet. Drizzle with olive oil. Sprinkle with mustard, onion powder, and salt. Toss to coat.
  3. Cut the bacon into ½-inch pieces and distribute evenly over the cauliflower. Bake for 30 minutes.
  4. Stir the cauliflower and bake for an additional 30 minutes.
  5. Melt the butter in a large skillet. Add the broth and cream, whisking to combine. Bring to a low bubble, then remove from the heat.
  6. Whisk in the cheese, stirring continuously until melted.
  7. Take the cauliflower and bacon out of the oven and add to the cheese sauce. Stir until cauliflower is fully coated. Serve immediately.