Low Carb Cauliflower Mac and Cheese
When I first came up with this recipe 16 years ago as a way to appease Christian’s love for Macaroni and Cheese, I had no idea it would go on to become one of my most popular recipes of all time. In fact, it’s the 4th highest rated cauliflower recipe (out of over 300) on Food Network’s website. Oh, and by the way, the number 1 cauliflower recipe on their site is my recipe for Cauliflower Mock Mashed Potatoes!
Recipe from the book George Stella’s Still Livin’ Low Carb
- Kosher salt, as needed, plus 1/2 teaspoon
- Cooking oil spray
- 1 large head cauliflower, cut into small florets
- 3/4 cup heavy cream
- 2 ounces cream cheese, cut into small pieces
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 cups shredded sharp Cheddar cheese, plus 1/2 cup for topping the casserole
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
Preparation time 15mins
Cooking time 45mins
Adapted from pinterest.com
Preheat the oven to 375 degrees fahrenheit. Bring a large pot of water to a boil, season the water with salt. Spray an 8"x8" baking dish with cooking oil spray.
Cook the cut cauliflower in the boiling water until crisp and tender, about 5 minutes.
Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan and then whisk in the cream cheese and mustard, continuously whisking until smooth.
Stir in the 1 ½ cups of cheese, salt, pepper, and garlic powder, and whisk just until the cheese melts, about 2 minutes. Remove the sauce from the heat, pour over the cauliflower, and stir all to combine.
Top with the remaining ½ cup cheese and bake until browned and bubbly hot, about 15 to 20 minutes. Let cool 5 minutes before serving.
To save on paper towels, we've found that you can place the cauliflower in a colander and drain the excess water by pressing down on the florets with a heavy bowl.
Calories:190|Fat: 15g Protein: 7g|Fiber: 3g |Net Carbs:4g