This low-carb Greek cauliflower mac and cheese puts a briney twist on a keto-friendly faux mac and cheese. The addition of crumbled feta, sun dried tomatoes, and kalamata olives punches up the bright acidic flavours while the chopped spinach adds a little colour and the added nutrition that goes with leafy greens. Makes for an innovative alternative veggie side dish for Greek night instead of the ubiquitous Greek salad!

Keto Greek Cauliflower Mac and Cheese Recipe

Ingredients:

Directions:

  1. Cook caulilflower florets in the microwave on high for 5 minutes or until softened, but not mushy.

  2. In a medium sauce pan, melt butter over medium heat. Add red onion and salt and sauté until softened, about 2-3 minutes. Add garlic, oregano, thyme, pepper and sauté 1-2 minutes more, or until fragrant. Add in oat fibre or coconut flour, stirring constantly, cooking 2-3 minutes more or until frothy. Gradually whisk in coconut milk beverage then heat to boiling.

  3. Remove from heat then stir in mozzarella and feta (reserving some for topping). Stir until mostly melted. Stir in, sun dried tomatoes, olives and spinach. Add salt and pepper to taste.

  4. Transfer everything to the casserole dish. Top with the remaining feta. Bake 22-25 minutes or until top is golden. Allow to rest 7-10 minutes. Garnish with dill or parsley and crushed chili flakes and serve.

Did you make this keto Greek cauliflower mac and cheese recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!