Taco Cauliflower Mac and Cheese
10.6g
Net Carbs
35.7g
Protein
43.7g
Fat
4.8g
Fiber
580
Calories
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.
Ingredients:
- 6 cups fresh cauliflower USDA
- 1 1/4 teaspoons table salt USDA
- 3/4 cup heavy whipping cream USDA
- 3 tablespoons cream cheese USDA
- 1 teaspoon yellow mustard seeds, ground USDA
- 1/4 teaspoon Tabasco hot sauce FNDDS
- 1/2 teaspoon fresh garlic FNDDS
- 1 tablespoon olive oil USDA
- 1 1/8 cups cheddar cheese, shredded USDA
- 1/4 teaspoon black pepper, ground USDA
- 1 pound raw ground turkey USDA
- 2 teaspoons chili powder, 036800328198, organic Red Monkey
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1/4 cup salsa USDA
- 1/4 cup fresh scallions, tops & bulb, chopped USDA
- 10 eas fresh cherry tomatoes FNDDS
- 1 tablespoon 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.
