Recipe: Cauliflower Mac and Cheese with Jalapeño Bacon CrumbleDescription: Creamy keto cauliflower mac and cheese topped with crispy jalapeño bacon crumble - comfort food reimagined for low-carb living.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 1 head cauliflower, 200 g bacon, 1 piece jalapeño, 2 tablespoon butter, 2 tablespoon almond flour, 1 cup almond milk, 200 g cheddar cheese, 0.5 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the oven to 200 degrees Celsius. In a large pot of boiling salted water, cook cauliflower florets for 5 minutes until slightly tender. Drain and set aside. In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the fat in the skillet. Add diced jalapeño to the skillet and sauté for 2-3 minutes until softened. In a saucepan over medium heat, melt butter. Stir in almond flour and cook for 1 minute. Gradually whisk in almond milk until the mixture thickens slightly. Add cheddar cheese, salt, and black pepper, stirring until the cheese is melted and the sauce is smooth. Combine cooked cauliflower with cheese sauce, and transfer to a baking dish. Top with the jalapeño bacon crumble and bake for 15 minutes or until the top is golden brown and crispy. Let it cool slightly before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: keto, low-carb, comfort food, main dishThis Cauliflower Mac and Cheese with Jalapeño Bacon Crumble recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.