Cauliflower Mac and Cheese


Side Dishes


nonstick cooking spray

1 large head cauliflower, cut into small florets

3⁄4 cup heavy cream

2 ounces light cream cheese

11⁄2 teaspoons Dijon mustard

2 cups shredded sharp Cheddar cheese

1⁄8 teaspoon garlic powder

1⁄4 teaspoon salt

1⁄4 teaspoon black pepper


1. Preheat oven to 375 degrees. Bring a large pot of water to a boil. Spray an 8x8 inch baking dish with vegetable oil spray.
2. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.
3. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
4. Bring the cream to a simmer in a small saucepan over medium heat, and whisk in the cream cheese and mustard until smooth. Stir in 1 1⁄2 cups of the Cheddar cheese and all of the garlic powder, salt and pepper. Whisk just until the cheese melts, 1 to 2 minutes.
5. Remove sauce from heat and pour over the cauliflower, stirring to combine. Top with the remaining 1⁄2 cup Cheddar cheese and bake until browned and bubbly hot, about 15 minutes.


George’s Tips | 2 ounces is 1⁄4 of a regular brick of cream cheese. For quicker melting, break the cream cheese into smaller pieces before stirring into the sauce.
Variation | Unsweetened soy milk can be used in place of the heavy cream to lighten up on the fat. Add in 1 cup of cubed ham (sold already cubed in most grocery stores, though I prefer leftover baked ham!) for a complete family meal!


4 net carbs.