Taco Cauliflower Mac and Cheese Recipe

Name: Taco Cauliflower Mac and Cheese
Prep time: 15M
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 6 fresh cauliflower USDA; 1.25 table salt USDA; 0.75 heavy whipping cream USDA; 3 cream cheese USDA; 1 yellow mustard seeds, ground USDA; 0.5 fresh garlic FNDDS; 0.25 black pepper, ground USDA; 0.25 Tabasco hot sauce FNDDS; 1.125 cheddar cheese, shredded USDA; 1 olive oil USDA; 1 raw ground turkey USDA; 2 chili powder, 036800328198, organic Red Monkey; 0.5 smoked paprika; 0.25 ground cumin, 036800328228, organic Red Monkey; 0.25 salsa USDA; 0.25 fresh scallions, tops & bulb, chopped USDA; 10 fresh cherry tomatoes FNDDS; 1 fresh cilantro, leaves USDA

10.6g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:Mexican
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

35.7g

Protein

43.7g

Fat

4.8g

Fiber

580.9cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

6 cup fresh cauliflower USDA
1 1/4 tsp table salt USDA
0 3/4 cup heavy whipping cream USDA
3 Tbsp cream cheese USDA
1 tsp yellow mustard seeds, ground USDA
0 1/2 tsp fresh garlic FNDDS
0 1/4 tsp black pepper, ground USDA
0 1/4 tsp Tabasco hot sauce FNDDS
1 1/8 cup cheddar cheese, shredded USDA
1 Tbsp olive oil USDA
1 lb raw ground turkey USDA
2 tsp chili powder, 036800328198, organic Red Monkey
0 1/2 tsp smoked paprika
0 1/4 tsp ground cumin, 036800328228, organic Red Monkey
0 1/4 cup salsa USDA
0 1/4 cup fresh scallions, tops & bulb, chopped USDA
10 ea fresh cherry tomatoes FNDDS
1 Tbsp fresh cilantro, leaves USDA

DIRECTIONS

Ingredient note: we suggest using 85% lean ground turkey for best flavor and texture.

Preheat oven to 375°F and prepare an 8-inch by 8-inch baking dish with olive oil spray. Heat a large pot of water to boiling and add 1/2 tsp salt.
Remove stem and leaves from cauliflower. Cut into small bite sized pieces and place in boiling water. Cook until crisp-tender, about 5 minutes. Drain well then pat between paper towels to remove all moisture.
In a medium saucepan over medium heat, warm cream until steaming. Whisk cream cheese and powdered mustard into the warm cream until fully melted and smooth. Stir in minced or pressed garlic, 1/2 tsp salt, pepper, and hot sauce. Whisk in all but ¼ cup of shredded cheese until fully melted; about 2 minutes. Remove from the heat and stir in the cauliflower.
Pour into the baking dish and bake for 15 minutes until browned and bubbly.
While the cauliflower is baking, in a medium skillet over medium heat warm olive oil. Add ground turkey and brown, breaking into crumbles, until fully cooked, about 7 minutes. Sprinkle with chili powder, smoked paprika, cumin and remaining ¼ teaspoon salt, stirring until evenly coated and fragrant. Reduce heat to low and cook until most of the moisture is evaporated, about 3 more minutes.
Layer cooked turkey on cauliflower and fold together until evenly distributed. Top with remaining ¼ cup shredded cheddar cheese, salsa, sliced scallions, chopped tomatoes and cilantro and serve while warm. One serving is one quarter of the pan, about 325 grams.

Cooking Tip

This is possibly the easiest cheese sauce ever and comes together quickly. The only issue to consider is that you don’t want to overheat the cream before adding the other ingredients or it could tip the sauce toward separating. Just look for a nice steam from the cream, then add cream cheese and dry ground mustard, stirring until melted and incorporated. We love the idea of making this recipe your own by using your favorite salsa, pico de gallo, or adding other taco toppings you enjoy. Just be sure to take note of any substitutions or additions for daily tracking.