Ingredients
Scale
- nonstick cooking spray
- 1 large head cauliflower, cut into small florets
- 3⁄4 cup heavy cream
- 2 ounces light cream cheese
- 1 1⁄2 teaspoons Dijon mustard
- 2 cups shredded sharp Cheddar cheese
- 1⁄8 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
Notes
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!
Nutrition
4 net carbs.
Directions
- 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.