When people think of comfort food there’s a good chance that mac and cheese comes to mind. This creamy, gooey, and cheesy dinner time meal can easily transport you back to childhood days when you wished every meal could be mac and cheese. While we don’t suggest having mac and cheese every night, this keto cauliflower mac and cheese recipe is a great option for when you’re craving that nostalgic taste.
Made with a helping of cauliflower this recipe leans into a variety of spices, such as paprika and mustard powder while also being topped off with our new No-Dairy Cheez Sauce. If you’re looking to switch it up you can also swap out half of the instructed cauliflower for butternut squash, which is perfect for the fall season.
How to make keto cauliflower mac and cheese
First, preheat your oven to 350 degrees Fahrenheit. Then, in a bowl, combine the avocado oil, garlic powder, onion powder, paprika, black pepper, thyme, mustard powder and salt. Fold in the cauliflower until the spice mixture coats all of the pieces of the cauliflower. Lay the cauliflower out in a single layer on a baking dish or sheet pan. Roast in the oven for about 30-40 minutes, or until the cauliflower is tender and golden. Allow everything to cool slightly.
Place the cauliflower in a bowl and pour the No Dairy Cheez Sauce on top along with the milk. Stir to combine and then stir in the almond flour. Pour the cauliflower mixture into a greased 9×9 baking dish.
Crush up your pork rinds in a bag. Crush them so that about half of the pork rinds form a coarse powder and the rest crushed up a bit less in order to give the mixture texture. Pour the pork rinds into a bowl and combine with the parsley and almond flour. Pour this mixture on top of the cauliflower and spread it all over the top of the cauliflower.
Place the baking dish in the oven and bake for about 15-20 minutes, or until the pork rinds are golden. Allow to cool slightly and serve!
Read MoreLooking for a warm and cozy meal? Our beef stew is the perfect meal to cook for a dinner spent inside. Filled with plenty of vegetables, such as radishes and carrots this stew can be cooked on the stovetop or in the oven for ease. Not only is this Keto Beef Stew great on its own, you can easily top it on cauliflower rice or mash.
Read MoreLooking for your next lunch-time meal? Then look no further because our turkey bacon spinach warp is perfect for those busy work days.
Our homemade spinach wraps are also grain-free, making it ideal for anyone following a paleo or primal diet. We recommend a few filling ideas in this recipe, including topping the wrap with Primal Kitchen’s Chipotle Mayo, but you can easily substitute ingredients for whatever else you may have on hand. This recipe is just what you’ll need to keep finishing out the day strong!
How to make Paleo Spinach Wraps
For these paleo-friendly wraps we utilized plantains and almond flour. Either green or yellow plantains will work for this recipe, but we recommend more green/less ripe plantains to keep the wrap savory and help it hold together better. The batter will be thick but that helps hold all the delicious ingredients.
Once the batter is prepared heat a cast iron skillet on your stovetop over medium heat. Once hot, add 1-2 teaspoons of oil. Since the batter is thick the easiest way to spread it out in a circular shape is to lightly press the dollop of batter up and down with the back of a spoon to flatten and spread out the batter into a round shape about 5-6 inches in diameter. Do this quickly so the batter spreads out before it starts cooking. After about 1 minute, the batter will be bubbly and the underside will start to brown.
Once this happens, flip the wrap over and let cook until the wrap is set. Repeat with the remaining batter. This recipe will make 6 wraps and can be topped with a variety of fillings.
Tips:
Make sure your skillet is well seasoned and there is enough oil in it before adding the batter. This will keep the wrap from sticking to the pan and falling apart.
Read MoreSearching for a good keto sandwich option, no bread required? Well look no further than these low-carb, grain-free meat and cheese roll-ups. Who needs bread or a tortilla when you have all this deliciousness? After all, the best part of sandwiches isn’t the bread. It’s what’s inside that really matters.
And these keto roll-ups aren’t your average lettuce wrap! Nope, these feature crispy cheese on the outside with savory fillings, perfectly paired with some of our favorite dipping sauces. Enjoy them warm for an easy work-from-home lunch or after-school snack. Chilled, they’re great for lunchboxes or hitting the trail. A sandwich roll-up is a nice break from trail mix when you’re on a long hike. Throw them in an insulated lunch bag with a lightweight ice pack, and you’re good to go.
This recipe suggests making them in an oven, but a toaster oven will also work. Use the ideas below as inspiration to come up with your own meat, cheese, and sauce creations.
Read MoreThis recipe for baked pork chops seasoned with Chinese five spice powder and served with sautéed escarole is a fantastic way to add some flavor to your usual dinnertime meal while still keeping it quick and easy!
If you’re not familiar with these ingredients, Chinese five spice powder is a blend of—you guessed it—five different spices: star anise, fennel seeds, peppercorns (traditionally Szechuan peppercorns), cloves, and cinnamon. It really punches up these pork chops, giving them both a little heat and a sweet aromatic flavor.
You might know escarole as a salad green, but like most greens, it’s capable of so much more than that. In this recipe, a hint of vinegar, a pat of butter, and a scant drizzle of maple syrup turn escarole into a warm side dish that’s perfect with pork. It’s a bold medley of sweet, salty, and pleasantly bitter flavors. The bitter flavor of escarole can be a “love it” or “hate it” thing. This recipe is meant to woo the haters and please those who enjoy escarole’s natural bitterness.
A very large head of escarole wilts down to four small servings when cooked. Plan to serve another side with the meal, or, if you really love escarole, cook two heads instead of one.
Read MoreSavory, smokey, and dripping with creamy cheese, the Philly cheesesteak is an iconic loaded sandwich made traditionally with beefsteak, a hoagie roll, and oodles of melted cheese. We skipped the roll and redid the cheese sauce recipe for a Primal take on this Pennsylvania local favorite! Not totally authentic, granted, but delicious nonetheless.
You really can’t go wrong with thinly sliced steak topped with caramelized onions, sautéed mushrooms, and peppers. Sear the thinly sliced steak for only a minute, sauté the mushrooms and peppers until tender, and cook the onions until brown and sweet.
Pile it all high on plate—Philly cheesesteak isn’t about dainty serving sizes—and enjoy!
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