Pumpkin Cauliflower Mac and Cheese with Bacon
6.8g
Net Carbs
14.3g
Protein
29.2g
Fat
3.9g
Fiber
352
Calories
Ingredients:
- 1 cup Heavy Cream, liquid
- 6 slices Bacon
- 1 teaspoon Salt
- 3 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
- 1/4 teaspoon Black Pepper, ground
- 5 ounces Gruyere Cheese
- 2 ounces Cream Cheese
- 6 gram(s) Sage, fresh (1 leaf = 0.5 g)
- 1 cup Pumpkin, canned, mashed
- 1 1/2 teaspoons Ground Mustard
- 6 cups Cauliflower, florets, raw
Directions:
- Preheat oven to 375°F and prepare a 9-inch by 9-inch baking dish with olive oil spray. Heat a large pot of water to boiling and add 1/2 tsp salt.
- Chop bacon. In a medium skillet over medium heat, fry bacon until crispy. Remove bacon with a slotted spoon to a paper towel lined plate. Remove all but 1 tablespoon bacon fat from the skillet. Thickly slice 4 grams of sage (about 8 leaves) and fry over medium heat in the bacon fat until crispy, about 1 minute. Use a slotted spoon to remove the sage to the paper towel lined plate. Set aside bacon and sage.
- Remove stem and leaves from cauliflower. Cut into small bite sized pieces and place in the boiling water; cook until crisp-tender; about 5 minutes. Drain well then pat between paper towels to remove all moisture.
- In a medium sauce pan bring the cream to a simmer over medium heat. Whisk the cream cheese and powdered mustard into the simmering cream until smooth. Stir in 2 grams minced sage (about 4 leaves), minced garlic, 1/2 tsp salt, and pepper. Whisk in pumpkin and 3-ounces shredded cheese until fully melted; about 2 minutes. Remove from the heat and stir in the cauliflower.
- Pour into the baking dish and top with remaining 2-ounces shredded cheese. Bake for 15 minutes until browned and bubbly. Top with bacon and fried sage and serve while warm. Each serving is about 3/4 cup.
