Cauliflower Mac n' Cheese w/ Pork Rind Panko Crust


  • 1 cauliflower head, cut into smaller parts (think large noodle and mini-trees)
  • 1/2 tsp dry mustard
  • 1/4 tsp Black pepper
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp Herbes de Provence
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 3 tbsp butter
  • 1 shallot, thinly sliced
  • 1 tsp tapioca starch
  • 1.5 cups heavy cream
  • 4 oz cream cheese
  • 3/4 cup smoked Gouda cheese, cubed
  • 1 cup cheddar cheese, shredded
  • 1/2 cup gruyere cheese, cubed

Note. You can use any combo of shredded and cubed cheese that you'd like. However, smoked cheese is essential. The smokey flavor makes a fantastic mac n' cheese. 


Crumb Topping

  • 1 pack of pork rind panko crumbs. I used these. 
  • 2 tbsp butter, melted
  • 1/3 cup grated parmesan cheese (I get mine from the the refrigerated section in the market)
  • 1 tsp dried parsley


  1. Preheat oven to 425 degrees
  2. Place cauliflower on a parchment lined baking sheet
  3. Drizzle with olive oil, salt and pepper
  4. Roast cauliflower for 20 minutes. Remove from the oven and turn the temperature to 350 degrees.
  5. Make spice mix by combing next 8 ingredients in a small bowl.

I always combine my spice mixes because it allows all of the spices to become fulling incorporated before hitting the food. No uneven spicing and salting.

  1. Heat a skillet on medium high heat
  2. Add butter
  3. Saute shallot until translucent (~2 minutes)
  4. Add tapioca starch and cook with butter and shallots (~2 minutes)
  5. Turn the heat to low and pour in heavy cream
  6. Add all of the cheeses and whisk until they are melted and form a creamy sauce
  7. Add spice mixture to cheese sauce and whisk until incorporated. Turn off the heat.
  8. Pour the roasted cauliflower into the pan. Use a spatula to insure that the cauliflower is covered in sauce.
  9. Create the crumb topping by combining all of the ingredients in a small bowl.
  10. Spoon the cauliflower mac n' cheese into a large baking pan or 1 cup ramekins (I used these).
  11. Top with the crumb crust
  12. Bake for 20 minutes. 
  13. Allow to rest for an additional 5-10 minutes to give it time to set. 

I paired this with my keto-friendly crockpot ribs!