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Cauliflower Mac and Cheese

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My 7 Reasons to Resolve to Eat Low Carb in 2020

This is why I recommend you resolve to low carb it in 2020:

1. It lowers your cholesterol. Since 2002, more 20 human studies have been done that prove low-carb eaters lose more weight and that it actually leads to improved cholesterol results. Has your doctor been barking at you to get your cholesterol down? This can help – a lot.

2. You’ll lose weight. Low carb diets are more effective in losing abdominal fat. You want to get that belly gone. Right?

3. A low carb lifestyle lowers your blood sugar level. When you eat carbs they are broken down into simple sugars. That causes an insulin response. But when you eat too many carbs, insulin’s response is to turn the excess carbs into fat. Insulin is the fat hormone. It has no choice. Your choice is…to not eat the carbs.

4. It makes weight maintenance easier. If you don’t want to have to count calories, points or anything else, you want low carb foods.

5. Type 2 diabetics stand to benefit the most from a low carb diet...

Read the full column at

Cauliflower Mac and Cheese

We all want our comfort foods. For many that’s mac and cheese, but we all know it’s not really good for us. We used to think the bad part was the cheese. Now we know it is the macaroni.

This dish is pretty easy to make. I was amazed at how authentic it tastes! You know how you can eat mac and cheese and not even use your teeth? This had the same result. BIG YUM!



1 large head of cauliflower. Take off the stems and cut the rest into bite-size pieces.
2 Tbl of butter
1 Tbl potato starch. Find this in the organic Bob’s Mill section. You can use this to thicken all of your sauces. It’s totally low carb!
1 tsp of garlic powder
2 cups of whipping cream
2 cups of grated cheddar cheese (use the good stuff)
2 egg yolks, broken (discard whites or use for something else)
A wisp of cayenne or to taste
Grated sea salt and pepper to taste


Preheat oven to 350 degrees. Set a pot of water to boil and get out your steamer insert. Add the cauliflower bits to the steamer and steam over simmering water about 5 minutes or until just tender.

Melt butter in a medium saucepan and stir in the potato starch. Add the cream and the garlic powder. Stir until it starts to thicken. Maybe five minutes. Add the grated cheddar and remove from heat. Add the cayenne, and egg yolks. Stir until the whole thing is melty. Fold in the cauliflower.

Spray your 9-by-13-inch ovenproof pan. Pour in the cauliflower mixture. Bake 30 minutes or until casserole is hot and bubbly.

Let cool for a few minutes so you don’t fry your mouth.


Optional: For my less-low carb friends I took half of the casserole and covered it with French’s onion strings and a bit more cayenne sprinkled on top. They were in heaven with the crunch. Mine tasted perfectly good with no onion strings.





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