Step 1

Steam your cauliflower until it is just tender and drain any excess liquid. You can use fresh cauliflower or frozen cauliflower. Set aside until ready to use.

Step 2

Next, melt the butter in a skillet on medium-high heat in a large pot. When the butter is melted saute the bottoms from your spring onions and garlic in the butter for 1-2 minutes until fragrant.

Step 3

Add the cream cheese, mozzarella cheese, and ¾ of the cheddar cheese to the skillet. Mix until the cheese starts melting, but not boiling. Then slowly mix in the heavy cream and chicken broth. Continue to mix the cheese sauce a few more minutes until you have a smooth, thick, and creamy sauce.

Step 4

Add the cauliflower to the sauce and toss until the cauliflower is completely coated. Pour the contents of the pot into a casserole pan and spread out.

Step 5

Top your keto mac and cheese with your leftover pulled pork and the remaining cheddar cheese. Cover the top of the casserole pan with foil. Place your casserole pan in the oven on the top rack. Bake at 180°C/350°F for 20 minutes. Remove foil halfway through baking to brown the top. Remove from the oven, drizzle the top of your mac and cheese with the Keto BBQ Sauce. Garnish with tops from spring onions and serve!