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Cauliflower “Mac” and Cheese Casserole




Source of Recipe


shared by Jackie


Recipe Introduction


Note From Jackie:
Since my son is not on a low carb diet, I followed suggestions I read in the
reviews and added about another ounce of cream cheese to make the sauce
thicker. I also put in some Monterey Jack cheese to make it cheesier.


List of Ingredients




Kosher salt, as needed, plus 1/2 tsp
1 lg head cauliflower, cut into small florets [but not too small or it will be mushy]
Vegetable oil spray
1 c heavy cream
2 oz cream cheese, cut into small pieces
1-1/2 tsp Dijon mustard [important that you use Dijon for taste]
1-1/2 c shredded sharp Cheddar, plus 1/2 c for topping the casserole
1/3 tsp freshly ground black pepper
1/8 tsp garlic powder

Recipe



Preheat oven to 375 degrees. Bring large pot of water to a boil; season with
salt. Cook cauliflower in boiling water until crisp-tender, about 5 mins,
do not overcook. Drain well and pat between several layers of paper towels
to dry. Transfer cauliflower to baking dish that has been sprayed with
vegetable oil spray; set aside.

Bring the cream to a simmer in sm saucepan and whisk in the cream cheese and
mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic
and whisk just until the cheese melts, about 1-2 mins. Remove from heat,
pour over cauliflower, and stir to combine. Top with remaining 1/2 c cheese
and bake until browned and bubbly hot, about 15 mins. Serve. Total Fat:
31, Carbohydrates 9.5, Calories 358