Cauliflower “Mac” & Cheese + Metcon Monday

Guess what?  I’m moving in 3 weeks!  And I have packed exactly zero of my stuff…I mean, I’ve actually never moved before (leaving college with a Kia Rio-full of crap doesn’t count) so maybe this is normal?

Anyway, instead of moving this weekend was rife with new good eats.  And yes, there was mac & cheese.  Because you’re just not an American if you don’t love mac & cheese.

Know what else?  There is cheese in my mac & cheese.  Good, high quality cheese.  Do not make this with crap cheese and say you got the idea from me.  I don’t tolerate milk very well, but I’m certainly blessed enough not to have a problem with cheese.  If you’re not OK with the Dairy Thang, I will not judge…just point out that this was really, really delicious.  Sorry.  You can do my Monday Metcon instead. See what I did there?  TGIPaleo [HEART]’s Paleo/Primal Equal Opportunity!


4 Thick Slices Bacon

1 Can Coconut Milk

1 T Arrowroot Powder, dissolved in 1 T Water

4 oz Gruyere Cheese, grated

4 oz Raw Milk Cheddar, grated

1 t Black Pepper

1/8 t Nutmeg

1 Head Cauliflower

1/2 c Almond Meal

1/2 c Parmigiano Reggiano

Salt and Pepper to taste


Preheat the oven to 400 degrees.

Chop the cauliflower into florets, then set aside.

Fry the bacon until crisp, then chop into bits.  Set aside.

Over medium heat, heat the coconut milk almost to a boil in a large saucepan or stockpot.  Whisk in the arrowroot powder and continue stirring until slightly thickened.  Remove from heat and whisk in Gruyere and Cheddar, then the pepper and nutmeg, and then the diced bacon.

Add the cauliflower and stir well to coat with the cheese sauce.  Pour everything into a baking dish.

Blend the almond meal and Parmigiano together and sprinkle over the mac & cheese.  Add salt and pepper to taste.  Bake at 400 degrees for 40 minutes.  Remove from the oven and let rest for 10-15 minutes before serving.

And now, Metcon Monday…these weights are what Ross and I did, respectively, so feel free to tweak as needed.  For time:

Row 1000m

30 Back Squats (95/45#)

30 Box Jumps (24/20″)

30 Back Squats (95/45#)

30 Box Jumps (24/20″)

1000m Row

Have fun!

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10 Comments on Cauliflower “Mac” & Cheese + Metcon Monday

  1. Amy
    March 13, 2012 at 8:24 am (3 years ago)

    I am kinda bummed you are leaving the great state of Texas…I used to be a Texas hater (back when I was a Californian), but I have since grown to love this state. I do know that if I ever chose to leave Texas, it would only be to move to Colorado…so I think you are doing great! Texas will miss you!

    oh…and I am so making this tonight! I have a head of cauliflower in the fridge that I have been dying to do something with (other than make cauliflower rice)…

  2. alexboake
    March 23, 2012 at 7:07 am (3 years ago)

    Oh damn, I love cheese, and this looks irresistible.

  3. Jasmine
    April 29, 2012 at 7:47 pm (3 years ago)

    This was yummy but I added slightly too much nutmeg by trying to use a 1/4t and fill it up only halfway. Also I think I might cook the cauliflower next time before baking everything so it is a more noodle consistency but that might be because I used a casserole dish?

    • tgipaleo
      April 30, 2012 at 9:22 am (3 years ago)

      Hmm…I’ll play around with it a little bit, too. The nutmeg was more to complement the gruyere so if you’re just using cheddar it’s really not necessary. Did the little guy like it at least?

  4. irislazz
    November 14, 2012 at 11:28 am (2 years ago)

    Yum this looks delicious, if your super sensitive to dairy though, I have one similar on my website


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  4. […] 11. Cauliflower “Mac” & Cheese Macaroni and Cheese has started to become more and more of a star attraction on T-Day, but as a Paleo follower you typically have to take a pass on it. But this particular version replaces the macaroni with cauliflower, but keeps some decadent ingredients in it to make it creamy, cheesy, and oh-so-good. There is coconut milk, so you know it’s going to be creamy and velvety, and there is bacon, so it will taste savory and delicious. It also has two types of cheese and a crust made with almond meal, so it really looks like a mac and cheese doppelganger. […]

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