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Cauliflower mac and cheese may not be the healthiest way to eat cauliflower but it certainly is worth the risk. Creamy, cheesy and indulgent. Even the pickiest kid will like this dish. And the reluctant adult (my husband) will request low carb cauliflower mac and cheese on a regular basis.
Cauliflower Mac and Cheese:
Ingredients
- 1/2 teaspoon kosher salt
- 1 large head cauliflower, cut into bite-size pieces
- 1 cup heavy cream
- 2 ounces cream cheese
- 2 teaspoons Dijon mustard
- 2 cups shredded sharp cheddar, divided (reserve 1/2 cup for topping)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil. Season the water with salt.
- Spray an 8x8 baking dish with vegetable oil spray.
- Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and place back into the hot pot for a few minutes. Transfer the cauliflower to the baking dish and set aside.
- Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 1/2 cups of the cheese, salt, pepper, and garlic and whisk just until the cheese melts about 1 to 2 minutes. Salt and pepper to taste.
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