Cauliflower florets smothered in a creamy, cheddar cheese sauce with a hint of garlic and spice.
Ingredients
3 cups cauliflower florets (bite-size)
1 Tbsp butter
½ cup heavy cream
¾ cup shredded sharp cheddar cheese
¼ cup shredded mozzarella
1 oz cream cheese (about 2 Tbsp)
¼ tsp garlic powder
¼ tsp mustard powder (optional, for tang)
Salt and pepper, to taste
Optional: 1 Tbsp grated Parmesan for topping
Optional garnish: chopped chives or parsley
Macronutrients
Protein: 41g
Fat: 77g
Carbs: 21g
Preparation
Bring a pot of salted water to a boil. Add cauliflower florets and cook for 5–6 minutes until just fork-tender. Drain well and set aside.
In a saucepan over medium-low heat, melt butter. Add heavy cream, cream cheese, garlic powder, mustard powder, salt, and pepper. Whisk until smooth and bubbling slightly (do not boil).
Stir in cheddar and mozzarella cheeses. Continue stirring until completely melted and creamy.
Add the drained cauliflower to the sauce. Stir to coat all florets evenly.
Transfer mixture to a small baking dish. Top with grated Parmesan and broil on high for 2–3 minutes until golden and bubbly on top.
Garnish with fresh herbs if desired. Serve hot.
Dining and Cooking