Keto Cauliflower Mac & Cheese

Creamy, cheesy and super delicious Keto Cauliflower Mac and Cheese, it's so good that you can't even taste the cauliflower in this recipe! I love making this cauliflower mac n cheese because it's actually easier, low carb and a super comfort food. You won't miss the pasta in this dish.

Serves 4
Ingredients
500 Grams Cauliflower - cut into small florets
2 Tablespoons Almond Flour
3 Tablespoons Butter
200 Ml Fresh Cream
Salt to taste
½ Cup Shredded Cheddar Cheese
3 Slices Cheese or 1/3 Cup Shredded Mozzarella

Method

To a large pot filled with an inch of water, place a steamer basket. Bring the water to a boil. Add the cauliflower florets to the steamer basket, cover and let steam for 3 -4 minutes or until cauliflower is fork tender. Remove the strainer basket from the pot let any excess water drain.

To a sauce pan, melt butter over medium heat. Sprinkle in almond flour and stir for a minute. Slowly add the cream while stirring constantly. Add salt. Let mixture come to a boil and let simmer for 5-7 minutes or until mixture has thickened enough to coat the back of a spoon.

Once cream base has thickened, slowly add in shredded cheese, adding in a little at a time and stirring until smooth. Continue until all the cheese has melted and cheese sauce is smooth and creamy. Remove from heat, add cauliflower florets into the cheese sauce and stir until florets are well coated. Pour this into a butter baking dish. 

Place cheese slices on top and bake in a preheated oven @ 190°C until the cheese has started to melt and turned golden.  

Enjoy, this cauliflower mac and cheese is creamy, cheesy and will leave you wanting more!
Labels: Cauliflower, Keto, Low Carb, Baked, Cheese, International Cuisine, Holiday Side Dishes

Let's see what side dishes the others are sharing today.......The Best Baked Corn Casserole by Hezzi-D's Recipe Box
Homemade Old-Fashioned Dressing by A Kitchen Hoor's Adventures
Twice Baked Potatoes by Blogghetti
Palak Paneer Cornbread by Magical Ingredients
Carrot Souffle by Shockingly Delicious
Pumpkin Dinner Rolls by Karen's Kitchen Stories
Cabbage Salad with Oranges and Pecans by A Day in the Life on the Farm
Gluten Free Chipotle Cornbread Muffins by The Spiffy Cookie
Keto Cauliflower Mac & Cheese by Sneha's Recipe

Pork Tenderlion Steak In Goan Masala - Keto

This is a perfect low carb protein side dish for a meal . It is a quick, yummy tempting and mouth-watering recipe for all pork lovers.

Ingredients
300 Grams Pork Tenderloin Steaks
A Handful Coriander leaves
8 Garlic cloves
3 Dried Red Chillies
2 green chillies
1" Piece Ginger
1 Small Onion - chopped
½ Teaspoon Turmeric powder
1 Teaspoon Cumin seeds
1 Teaspoon Whole Black Peppercorns
2 Tablespoons Water
2 Tablespoons Vinegar - I used coconut vinegar
½ Teaspoon Salt or to taste
Method

Grind to a coarse paste, a handful of coriander leaves, garlic pods, red chillies, green chillies, ginger, chopped onions, turmeric powder, cumin seeds, peppercorns and little water and vinegar. Marinate the pork steak with 3 tablespoons of the ground masala and keep aside for at least 30 minutes. Keep the remaining masala in a airtight container and can be used to marinate any other meat of your choice.

Next day fry them with little oil or bacon fat on both sides till cooked. Enjoy!!

Labels: Holiday Side Dishes, Pork, Low Carb, Keto, Goan, Steaks, Goa, Indian, Side Dish

Let's take a look at what the others are sharing today.....Quick and Easy Green Bean Skillet by Hezzi-D's Recipe Box
Creamy Broccoli Salad byA Kitchen Hoor's Adventures
Cider Glazed Carrots by Jolene's Recipe Journal
Slow Cooker Cheesy Green Bean Casserole by Blogghetti
Molasses Cornbread by Shockingly Delicious
Honey Garlic Sweet Potatoes by Karen's Kitchen Stories
Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
Harvest Succotash by The Spiffy Cookie
Pork Tenderlion Steak In Goan Masala - Keto by Sneha's Recipe

No Knead Focaccia

No knead Focaccia bread is absolutely easy to make and its flavored with rosemary and olive oil. A must try bread if you are looking for fuss-free, easy, no knead bread. You can also add sundried tomato and other toppings to it. A simple soft, chewy focaccia, drizzled with lots of olive oil. Simple flavors yet very satisfying.

Oven dish 8 Inch rectangle
Ingredients
200 Grams Bread flour
2 Teaspoons Sugar
¾ Teaspoon Sea Salt
1 Teaspoon Instant Yeast
140 Ml Warm Water
1 Tablespoon Olive Oil
Rosemary
Sea salt
Olive oil
Method

Prepare the dough by combining the yeast mixture, flour, salt and olive oil. See that there are no dry spots of flour. Cover and keep it to proof in the refrigerator overnight or or 18 hours.

After 18 hours of overnight refrigerated proofing.
Remove from the fridge take a 8" rectangle tray and brush the tray with a teaspoon of olive oil.

Pour one teaspoon oil over the risen dough and release the sides with a spatula and spread the dough evenly. Cover and proof the dough at room temperature for an hour or until the dough doubles in size. Drizzle 1½ tablespoons olive oil on top. Make dimples with greased fingers. Sprinkle sea salt and few sprigs of rosemary.

Bake in a preheated oven at 200°C for 20-25 minutes. 

Release it from the tray and cool it on a wire rack.

Perfectly baked focaccia.

Flavorful & chewy No Knead Focaccia is ready!

Slice & Enjoy!! 
Labels: Focaccia, Bread, International Cuisine, Overnight, Eggless, Holiday Side Dish

No Yeast Dinner Rolls by Hezzi-D's Books and Cooks

Pumpkin Miso Risotto by A Kitchen Hoor's Adventures

Easy Popovers by Jolene's Recipe Journal

Brussels Sprout Salad with Maple Dressing by Blogghetti

Cheesy Broccoli and Rice Casserole by Cheese Curd In Paradise

Butternut Squash Methi Falafel by Magical Ingredients

Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious

Stuffing Muffins by Karen's Kitchen Stories

Quick and Easy Charred String Beans by A Day in the Life on the Farm

No Knead Focaccia by Sneha's Recipe

Smoked Macaroni and Cheese by The Spiffy Cookie

Vegetarian Creamy Mushroom Risotto#SundayFunday

This mushroom risotto is delicious, creamy and packed with mushroom flavor. It’s really easy to make and makes a perfect meal.

1 Cup = 150 Ml
Ingredients
700 Ml Vegetables Stock
1 Tablespoon Olive Oil
1 Small Onion - finely chopped
125 Button Mushrooms - sliced
1 Cup Arborio Rice
1/3 Cup Parmesan Cheese
1 Tablespoon Butter 
¼ Teaspoon Black Pepper powder

Method 

Place vegetables stock with salt to taste in a saucepan over medium heat till it comes to a boil. Reduce the flame to low let it simmer.

Heat oil in a pan, add onion and mushrooms. Cook, stirring until onion has softened. Add rice, cook, stirring, for 1 to 2 minutes or until coated. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender. Remove pan from heat. Stir in parmesan, pepper powder and butter. Set aside, covered, for 2 minutes.

Serve with grated parmesan. 

This risotto is creamy and rich and tastes as if there may be cream in it , of course there is none. 
Check this Risotto Recipe 
Spicy Grilled Shrimps With Pea Risotto

Labels: Arborio Rice, Italian, Vegetarian, Sunday Funday, Risotto, International Cuisine, Mushroom, Parmesan Cheese

Sunday FunDay - 27 October 2024 - Risotto The initial link list is ready!

• Creamy Shrimp Risotto - Instant Pot from Food Lust People Love
• Just in Time for Halloween: Spooky Risotto from Culinary Cam
• Risotto ai Funghi from Our Good Life
• Risotto with Chicken and Cranberries from A Day in the Life on the Farm
• Shrimp Risotto from Karen's Kitchen Stories
• Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

Tangy Spicy Garlic Coconut Chutney

Tangy Spicy Garlic Coconut Chutney is very simple to prepare, tastes great with vada, idli, dosa, sandwiches, aloo paratha, roti or perfect side dish with plain steamed rice. You can also use it as a dip for samosa and pakoda. It is a simple chutney recipe made with garlic, dry red chillies, coconut, spices and tempering is optional. Try it and you will love it.

Ingredients
3 Red Kashmiri Chillies - soaked
3 Big Cloves Garlic
¼ Teaspoon Cumin Seeds
1/3 Cup Grated Coconut
Salt To Taste
1 Teaspoon Tamarind
Method

Use freshly grated coconut for this chutney. Grind all together to a fine paste with little water as possible to a fine paste. Red Garlic Chutney is ready!

Labels: Chutney, Garlic, Coconut, Side Dish, Condiments, Indian