Cauliflower Mac & Cheese


1 large head 6-7 inches in diameter (840 grams) cauliflower, cut into bite size pieces 

1 tablespoon (15 grams) olive oil 

1 stick (114 grams) butter 

3 cloves (9 grams) garlic, minced 

2 teaspoons (6 grams) Turmeric, ground dry spice 

2 teaspoons (6 grams) mustard, ground dry spice 

1 pouch (226 grams) Functional Formularies Keto Formula 

3 tablespoons (16 grams) nutritional yeast 

8 ounces (226 grams) cheddar cheese, Organic Valley Raw Sharp Cheddar, shredded 

Salt/pepper to taste 



  1. Pre-heat the oven to 475 degrees. Spread the chopped cauliflower on a large baking sheet and drizzle with the olive oil. Toss to coat well. Roast for about 30 minutes or until tender. 
  2. In a large sauté pan or pot, melt the butter, then add the garlic, turmeric, and mustard. Cook for 1-2 minutes over medium heat. 
  3. Add the Functional Formularies Keto Formula, nutritional yeast, and cheddar cheese to the butter and spice mixture. Stir well to combine and heat gently over medium heat until the cheese has melted. Use a food thermometer to ensure the temperature does not go above 200 degrees. 
  4. Add the cauliflower to the cheese mixture then stir. Serve immediately.