Cauliflower Mac and Cheese with Chicken Thighs and Spinach is an one-pan dish made in 30 minutes, perfect as a keto, low carb, and gluten-free family meal. It’s creamy, comforting, and can be enjoyed all year round!

Macaroni and Cheese is an ultra-popular classic. But for those who are on a keto, low carb or gluten-free diet, it’s a deal breaker.

What if I told you that you can still enjoy it without breaking your diet?

Yep! This keto mac and cheese, made from cauliflower instead of pasta, offers all the taste of the classic version — and then some.

It comes with crisp chicken thighs and spinach… and because all the dish is prepared in one skillet, it’s also mess-free.

So, extra points for the diet as well as for time management. Thirty minutes only — for an entire meal. How nice, right?

I confess that my hubby was dubious about it until he tried it. If you’re one of those skeptics too, let the dish convince you.

In my opinion it’s healthy heaven and magic in a pan– just like our Slow Cooker Beef Stroganoff !

HOW TO MAKE KETO CAULIFLOWER MAC AND CHEESE WITH CHICKEN THIGHS

First, preheat oven to 425 F. Pat dry the chicken thighs with paper towel and season them on both sides.

Second, heat oil in a 12-inch cast iron skillet over medium-high heat and sear chicken thighs skin side down for 3-4 minutes or until browned.

Third, flip thighs and bake for about 18-20 minutes. Transfer to a plate and cover with aluminum foil.

If needed, place a cup of water into the pan and scrub bottom with a wooden spoon to remove excess bits while heating on the stove top. Pour water out and dry inside with paper towel.

Meanwhile, while thighs are baking, place cauliflower in a microwave-safe bowl with 2-3 tbsp of water, cover with a plate, and cook for about 3-4 minutes, or until tender yet firm. Or, follow instructions on the frozen package.

Fourth, drain and set aside. Using the same pan, melt butter over medium heat and whisk in heavy cream, salt and pepper, cream cheese, and cheese until sauce is smooth, about 2 minutes.

Last, add spinach and let cook for 1 minute. Arrange thighs on top, sprinkle chives, and serve cauliflower n’ cheese with chicken.

CHEF’S NOTES FOR CAULIFLOWER MAC AND CHEESE

To make this dish paleo , use this cashew “cheese” sauce instead.

, use this cashew “cheese” sauce instead. For a dairy-free version , substitute almond milk, DF Greek yogurt, and DF mozzarella for whole milk, cream cheese, and regular cheese.

, substitute almond milk, DF Greek yogurt, and DF mozzarella for whole milk, cream cheese, and regular cheese. If needed, substitute oil for butter.

Replace chives with any herb of your choice.

If you don’t have cauliflower, use broccoli.

If you love pasta yet are looking to cut calories, make this dish using half cauliflower and half cooked macaroni.

Are you on a low carb/keto diet? Take advantage of this useful keto macro calculator

HOW TO STORE CAULIFLOWER MAC AND CHEESE LEFTOVERS

Store leftovers in an airtight container in the fridge for about 3-4 days.

Freeze for up to about 3 months. Let thaw in the fridge and heat before eating. If needed, add a little bit of heavy cream for creaminess.

OTHER 30-MINUTE ONE PAN KETO MEALS

One Skillet Spicy Taco Fajita Shrimp

One Sheet Pan Lemon Garlic Parmesan Shrimp and Asparagus

10-Minute One Pan Seafood in Pesto Sauce

Pork Fajita Bowl (sub lettuce leaves for tortilla)

Pan-Grilled Pork Chops (serve with greens)

Low Carb Chicken Tenders

Keto Instant Pot Beef and Broccoli

PIN AND ENJOY!

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