Caulimac and Cheese

I think everyone enjoys comfort foods during the cold winter months.  Those stick-to-your-ribs meals are the best part of the cold weather, and this recipe fits the bill perfectly.  Honestly, the cheese sauce is so good on its own that you could use that to make many other recipes – I am envisioning a cheese and salsa dip for pork rinds or celery that would be out of this world.  But back to this caulimac… it is so tender and rich, and completely delicious.  This is a great base recipe for you to use to put together your own combinations for the topping!  Maybe you want to add prosciutto, spinach, and mushrooms, for example.  I love making recipes that inspires my readers to make their own versions.  If you do, I would love to see a photo of it on Instagram – please tag me (@butterisnotacarb) so I can see!

I started by pre-heating the oven to 350°F and gathering the ingredients shown above.

First I thinly sliced my yellow onion.

Over low heat, I melted butter in a large pan and caramelized the onions.  This should really be a low and slow process that generally takes 30-45 minutes to do it correctly.

Next I cut the cauliflower into florets and steamed them in the microwave with a few tablespoons of water.  I cooked them for 5 minutes, stirred, and then cooked another 5 minutes.

At the same time I shredded the gouda and monterey jack cheese and cooked the bacon in the microwave until crispy, and set both aside.

When the cauliflower was tender, I heated the heavy cream over medium-low heat until it was simmering, and then removed it from the heat before adding the cream cheese, half of the cheddar jack, and all of the gouda and monterey jack cheeses.  I stirred until they were melted and fully combined, and then added the xanthan gum to thicken it slightly.  I added the cauliflower to the cheese sauce and stirred, before pouring the cauliflower out into a large oven-safe pan.

I sprinkled the caulimac with the rest of the cheddar jack cheese, and then topped it with the caramelized onions and crumbled bacon.  I baked it for 15 minutes until the rest of the cheese melted on top.  This is the epitome of classic comfort food in a low carb form.  The cheese sauce is completely addictive and pairs great with the onions and bacon.  I love how rich and creamy the caulimac is and how satisfying it tastes, especially during this cold winter weather.  I am sure your kids will love it, too; it is a great way to get the whole family to eat more vegetables!

Caulimac and Cheese

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6 servings

Serving Size: 1 serving

Caulimac and Cheese


  • 4c cauliflower florets
  • 1tblsp unsalted butter
  • 1c yellow onion
  • 4 slices thick cut bacon
  • 8oz heavy cream
  • 4oz shredded cheddar jack, divided in half
  • 2oz shredded gouda
  • 2oz shredded monterey jack
  • 4oz cream cheese
  • 1tsp xanthan gum
  • To Taste
  • Salt
  • Pepper


  1. Pre-heat the oven to 350°F.
  2. Thinly slice the yellow onion.
  3. Melt the butter in a large pan over medium-low heat and caramelize the onions after seasoning with salt and pepper.
  4. Chop cauliflower head into bite-sized florets.
  5. Steam in a microwave-safe bowl with 2 tablespoons of water for 10 minutes, stirring every 5 minutes; set aside.
  6. Cook the bacon in the microwave about 5 minutes until crispy; crumble and set aside.
  7. In a large pot over medium-low heat, bring the heavy cream to a simmer; season with salt and pepper.
  8. Reduce the heat to low and add half the cheddar jack and all of the gouda, monterey jack, and cream cheeses to the cream.
  9. Stir until cheese is melted fully into the sauce, add xanthan gum and continue to stir until it thickens.
  10. Pour the cauliflower into the cheese sauce and stir until coated.
  11. Add cauliflower to an oven-safe pan or a greased baking dish, top with remaining cheddar jack cheese, caramelized onions, and crumbled bacon, and bake 15 minutes until the cheese melts.

Nutrtional Information

Per serving: 557 calories, 6g total carbs, 4g net carbs, 52g fat, 14g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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