Good food feels good to the soul, and there’s no better time to dive in than Thanksgiving. However, if you’re like me and have a history with food, Turkey Day can be a bit of a debacle. I try to bring a few healthier dishes with me to holiday gatherings. It helps me fill my plate with something guilt free so I won’t over indulge in the rest of the goodies on the table.
My new favorite is this incredibly delicious low carb cauliflower mac and cheese I found last year!
My family has fallen in love with it. My morning news family couldn’t get enough either.
This healthier rendition of a holiday staple won’t fill your belly without tons of carbs or butter. One thing is for sure on this Thanksgiving Day. I’m beyond grateful for Caitlin Meeks at Grass Fed Girl for coming up with such an awesome recipe! Here it is:
5 cups cauliflower florets
Sea salt and pepper to taste
1 cup coconut milk, canned
1/2 cup homemade broth
2 tbsp coconut flour, sifted
1 soy free organic egg, beaten
Preheat the oven to 350.
Salt the cauliflower then steam it until al dente.
Then place the florets in a greased baking dish.
In a skillet heat up the coconut milk with a pinch of salt and pepper over medium heat.
Add the broth and keep stirring.
Add the coconut flour to the mixture and let the sauce bubble.
Remove the sauce from heat then whisk in the egg.
The sauce should thicken and then pour it over the cauliflower.
Add the cheese evenly then bake for 35-40 minutes.
Turn the oven to broil for 3-5 minutes to get a nice color on top.
Here’s how it looks when Caitlin Meeks makes it: