Best 2 Keto Buffalo Cauliflower Chorizo Mac N Cheese Recipes

Calling all Keto and low-carb enthusiasts! We bring you a delightful culinary journey with our Keto Buffalo Cauliflower Chorizo Mac 'n' Cheese. This innovative dish combines the flavors of buffalo sauce, fragrant Mexican chorizo, and roasted cauliflower to create a symphony of taste. Our recipe guide includes variations to accommodate different dietary preferences, including a vegan version.

For those craving a classic mac 'n' cheese experience, we have the "Classic Keto Mac 'n' Cheese" recipe. This recipe features a creamy cheese sauce made from scratch, paired with perfectly cooked cauliflower florets and a crispy breadcrumb topping.

Craving something with a spicy kick? Try our "Buffalo Cauliflower Chorizo Mac 'n' Cheese" recipe. Cauliflower florets are coated in a tangy buffalo sauce and roasted until slightly charred, then combined with flavorful Mexican chorizo, a creamy cheese sauce, and a sprinkle of blue cheese crumbles.

Looking for a meatless option? Our "Vegan Cauliflower Mac 'n' Cheese" recipe uses nutritional yeast, creamy cashew sauce, and a hint of lemon to create a luscious and flavorful dish. Roasted cauliflower florets add texture and a hearty bite, while a crispy almond crumble topping adds the perfect finishing touch.

All these recipes are not just delicious but also easy to make, with step-by-step instructions and detailed ingredient lists to guide you through the cooking process. Embrace the versatility of cauliflower and explore new culinary horizons with our Keto and low-carb-friendly mac 'n' cheese variations.

Here are our top 2 tried and tested recipes!

KETO BUFFALO CAULIFLOWER WINGS

Keto Buffalo Cauliflower Wings image

An easy recipe for keto buffalo cauliflower wings, made with no flour and served with a rich blue cheese dressing and celery.

Provided by Vered DeLeeuw

Categories Appetizer

Time 35m

Number Of Ingredients 12

Ingredients

1/3 cup sour cream
1 tablespoon avocado oil mayonnaise
1/4 teaspoon Diamond Crystal kosher salt ((not fine salt))
1/4 teaspoon garlic powder
2 tablespoons crumbled blue cheese
2 tablespoons unsalted butter
1/4 cup hot sauce
1/2 teaspoon garlic powder
1 lb. fresh cauliflower florets
2 tablespoons olive oil
1/2 teaspoon Diamond Crystal kosher salt ((not fine salt))
1/2 teaspoon garlic powder

Steps:

Preheat the oven to 450 degrees F. Line a rimmed broiler-safe baking sheet with foil for easy cleanup.
Make the blue cheese dressing by mixing all its ingredients in a small bowl. Cover and refrigerate until ready to use.
Make the buffalo sauce: In a large microwave safe bowl, melt the butter. Whisk in the hot sauce and garlic powder. Set aside.
In another large bowl, toss the cauliflower florets with the olive oil, salt and garlic powder. Spread on the baking sheet and roast until tender-crisp, about 15 minutes.
Switch the oven to broil and set an oven rack 6 inches below the heat element (not directly below).
Whisk the hot sauce mixture again. Add the roasted cauliflower florets and toss to coat. Return the cauliflower florets to the baking sheet and broil until browned and bubbly, keeping a close eye on them so they don't burn, 2-3 minutes.
Serve the buffalo cauliflower hot, with the blue cheese dressing and celery sticks.

Nutrition Facts : Calories 215 kcal, Carbohydrate 7 g, Protein 4 g, Fat 20 g, SaturatedFat 9 g, Sodium 700 mg, Fiber 3 g, Sugar 3 g, ServingSize 0.25 recipe

BUFFALO CAULIFLOWER BAKED MAC AND CHEESE

Buffalo Cauliflower Baked Mac and Cheese image

This incredible and substantial side dish has that traditional buffalo-wing flavor, but without any meat. Serve with extra hot sauce on the side for your friends and family who love heat.

Provided by Food Network Kitchen

Categories main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 medium head cauliflower, cut into florets (about 4 cups)
1 pound elbow macaroni
2 stalks celery, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
3/4 cup hot sauce, plus more for serving, preferably Frank's RedHot
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound sharp yellow Cheddar, cut into 1/2-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 350 degrees F and butter a 13-by-9-inch baking dish.
Bring a large pot of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until just tender, about 5 minutes. Use a slotted spoon or spider to remove the cauliflower and immediately submerge it in the ice water to cool completely, then drain. Bring the salted water back to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Stir in the blanched cauliflower and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the Cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish and pour over about half of the cheese sauce. Top with the cauliflower mixture and the remaining macaroni. Pour the remaining cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let cool 10 minutes, then serve with additional hot sauce on the side.

Tips:

Use fresh cauliflower: Fresh cauliflower florets will give the best texture and flavor to your mac and cheese. Avoid using frozen cauliflower, as it can be watery and mushy.
Roast the cauliflower before cooking: Roasting the cauliflower before adding it to the mac and cheese will help to bring out its natural sweetness and give it a slightly crispy texture. You can roast the cauliflower in the oven or in a skillet over medium heat.
Use a good quality cheese: The cheese is the key ingredient in mac and cheese, so it's important to use a good quality cheese that melts well. Cheddar cheese is a classic choice, but you can also use other cheeses like Gruyère, Parmesan, or Fontina.
Make a roux: A roux is a mixture of butter and flour that is used to thicken sauces. Making a roux will help to give your mac and cheese a smooth and creamy texture. For creamier result, use 1 part butter to 1 part flour. For thicker result, use 2 parts cheese to 1 part butter.
Use milk or cream: Milk or cream will help to thin out the cheese sauce and make it more creamy. You can use whole milk, skim milk, or even heavy cream, depending on how rich you want your mac and cheese to be.
Season to taste: Once you've added all of the ingredients to your mac and cheese, be sure to season it to taste with salt, pepper, and garlic powder. You can also add other seasonings, such as paprika, cayenne pepper, or cumin, to taste.

Conclusion:

Keto buffalo cauliflower chorizo mac and cheese is a delicious and satisfying dish that is perfect for a low-carb meal. It's easy to make and can be customized to your liking. With its creamy cheese sauce, crispy cauliflower, and spicy chorizo, this mac and cheese is sure to be a hit with everyone at your table.