I love macaroni & cheese (who doesn’t??), but it isn’t exactly low-carb, so I developed this recipe using cauliflower instead of pasta, egg yolk instead of flour to thicken the sauce, and Parmesan instead of bread crumbs for the topping. You can substitute your favorite cheeses, but I recommend keeping the Parmesan crust on top. I hope you like it.
- 1 lg. head cauliflower, in sm. florets
- 2 c heavy cream
- 2 tbsp onion, finely chopped
- 3 cloves garlic, minced
- 1 10 oz log goat cheese
- 1 c sharp cheddar, freshly grated
- 1/2 c gruyere, freshly grated
- 1 c Parmesan, freshly grated, divided
- 1 tbsp fresh thyme
- 3 egg yolks
- juice of 1/2 lemon
- 1/4 c dry white wine
- dash Tabasco
Preheat oven to 350 F.
Place cauliflower florets in approx. 1" of water in microwave safe bowl; microwave until fork-tender, approx. 4-5 min. on high.
In a lg. saucepan, simmer cream with onion and garlic over low heat.
Whisk in cheddar, gruyere, goat, and half the Parmesan. When cheese is fully melted, whisk in egg yolks, one at a time. Whisk in thyme, wine, and lemon juice. Add Tabasco. Season with S/P to taste.
Place cauliflower in casserole dish. Pour cheese mixture over cauliflower. Top with remaining Parmesan.
Bake at 350 F until bubbling and golden brown, approx. 60 minutes. Remove from oven and rest 10-15 minutes before serving.