Cauliflower Mac and Cheese
A low-carb alternative to traditional mac and cheese, featuring creamy cheese sauce enveloping tender cauliflower for a satisfying dish.
Ingredients
Main Ingredients
- 1 large head Cauliflower, cut into bite-sized pieces Fresh, not frozen
- 2 cups Shredded sharp cheddar cheese Sharp cheese adds flavor
- 4 oz Cream cheese, softened Softened for easier mixing
- 1/2 cup Heavy cream Adds silkiness to the sauce
- 1 tbsp Dijon mustard For added zing
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Paprika Optional, for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Boil the cauliflower until fork-tender, but not mushy. Drain well and let it dry.
Making the Cheese Sauce
- In a pot, combine heavy cream, softened cream cheese, cheddar cheese, garlic powder, salt, and black pepper.
- Heat gently while whisking until smooth and velvety.
- Pour the cheese sauce over the drained cauliflower in a casserole dish.
Baking
- Sprinkle additional cheddar cheese on top and bake for about 15 minutes.
- For a crispy top, broil for an additional minute until golden.
Notes
Make sure to dry the cauliflower thoroughly after boiling to avoid a watery cheese sauce. You can enhance the flavor with Gruyere or Monterey Jack cheese.