Faux Mac and Cheese

Faux Mac and Cheese

Table of Contents

Calories Per Serving: 250

Servings: 4


1 1/2 head cauliflower
4 T butter or coconut oil
1 1/2 t pink salt
1/4 c water
1 small yellow squash (or butternut squash), cut into small cubes
1 carrot, peeled and diced
1/2 small onion, diced
1/2 t garlic powder
1/4 t dry mustard
1 can coconut milk
1 egg yolk
pepper, to taste


  1. Break cauliflower into small pieces
  2. Add the cauliflower to a large saucepan with 2 T butter, ½ t salt, and water over medium/high heat and cover with a lid
  3. Cook cauliflower for about 5 minutes, until mostly tender
  4. Remove lid and let cauliflower saute for a minute or two, or until lightly caramelized 
  5. Turn heat off, cover, and keep warm until ready to toss with the cheese sauce
  6. Heat remaining 2 T butter in a saucepan over medium/high heat
  7. Add squash, carrot, onion, garlic powder, mustard, and remaining salt to saucepan
  8. Saute 5 minutes, or until onion is translucent
  9. Add coconut milk to the saucepan and bring to a simmer
  10. Allow to simmer for about 10 minutes, or until vegetables are tender and coconut milk has reduced by ⅔ and is thick
  11. Pour veggies and coconut milk into blender/food processor and puree until smooth
  12. Add egg yolk to puree and blend well
  13. Check seasonings and add more salt or pepper to taste
  14. Pour sauce over hot cauliflower and toss to coat

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