Cheese Coconut Cauliflower

Easy, delicious and low carb menu. I don’t need more.

Preparation time 35 minutes


  • 60-100 g cavatappi pasta
  • 1/2 cauliflower
  • 100 g grated cheese
  • 1 tbsp ground curry
  • 1 tsp ground sweet peper
  • 1/4 tsp cayene pepper
  • 2 tbsp flour (or corn flour)
  • 1-2 cups of coconut milk
  • 2 tbsp butter
  • 1 tbsp Dijon mustard
  • 1 crushed garlic clove
  • 50-60 g soft cheese
  • salt & pepper
  • 2 tbsp chopped chives or parsley


Preheat oven to 375 degrees F.
In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.

Melt butter in a 9-inch oven-proof skillet over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream cheese, Dijon and garlic powder until slightly thickened, about 2 minutes.
Stir in 1 cup cheese until melted, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.

Stir in pasta and cauliflower; gently toss to combine. Sprinkle with remaining 1/2 cup cheese.
Place into oven and bake until bubbly, about 12-15 minutes.

Serve immediately, garnished with chives, if desired.

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