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Cauliflower "Mac" and Cheese with Sausage

By Dr. Eric Berg DC

This creamy and cheesy sausage dish tastes just like Mac and Cheese!  

Cauliflower "Mac" and Cheese with Sausage

TOTAL TIME: 40 minutes

SERVES: 2

INGREDIENTS:

 

 

For Sausage:

Butter - 1 tablespoon

Onion - 1/4 large

Chicken Sausage - 1 each, organic

For "Mac" and Cheese

Cauliflower - 1 1/2 cups, small florets

Garlic - 1 clove

Butter - 1 tablespoon

Cheese - 1 cup, organic (use cheese of your choice)

Heavy Whipping Cream - 2 tablespoons

Xanthan Gum - about 1/2 teaspoon, used to thicken sauce

 

DIRECTIONS:

For Sausage:

In a pan on medium heat, melt down butter, add onion and sausage.

Cook for 5-7 minutes on medium heat.  Try not to get any color on the onions. 

For "Mac" and Cheese Sauce:

Cut cauliflower into small florets.  Mince garlic.

In a medium sauce pot, bring heavily salted water to a boil.

Cook cauliflower in boiling water until soft.  This should be about 7-9 minutes.  Drain and set aside.

In another sauce pot, melt down butter on medium heat.  Add onions and garlic.  Cook on medium-low heat for 5 minutes.  Try not to get any color on the onions.  You are just trying to "sweat" out the flavor.

Add cream and cheese on low heat.  Cream and cheese scorch easily, so slowly melt it down to avoid burning.

Add about 1/2 teaspoon of xanthan gum.  In a traditional mac and cheese dish, you would use all purpose flour for the roux, which thickens the sauce.  Because we cannot use flour, use a small amount of xanthan gum to thicken the sauce.

Combine everything into a small casserole dish.  Make sure that it is mixed throughly.  You can top it with more cheese and crushed pork rinds.  Bake for 10 minutes @ 400 degrees, just to make the top crispy. 

Garnish with parsley.

 

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