Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
INGREDIENTS
ā¢ ā 1/2 teaspoon kosher salt
ā¢ ā 1 large head cauliflower, cut into bite-size pieces
ā¢ ā 1 cup heavy cream
ā¢ ā 2 ounces cream cheese
ā¢ ā 2 teaspoons Dijon mustard
ā¢ ā 2 cups shredded sharp cheddar, divided (reserve 1/2 cup for topping)
ā¢ ā 1/4 teaspoon freshly ground black pepper
ā¢ ā 1/8 teaspoon garlic powder
INSTRUCTIONS
ā¢ ā Preheat oven to 375 degrees F.
ā¢ ā Bring a large pot of water to a boil.
ā¢ ā Season the water with salt.
ā¢ ā Spray an 8Ć8 baking dish with vegetable oil spray.
ā¢ ā Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.
ā¢ ā Drain well and place back into the hot pot for a few minutes.
ā¢ ā Transfer the cauliflower to the baking dish and set aside.
ā¢ ā Bring the cream to a simmer in a small saucepan over medium heat, and whisk in the cream cheese and mustard until smooth.
ā¢ ā 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.
ā¢ ā Salt and pepper to taste.
ā¢ ā Remove from heat, pour over the cauliflower, and stir to combine.
ā¢ ā Top with the remaining 1/2 cup cheese and bake until browned and bubbly, about 15 minutes.
ā¢ ā Allow to cool about 5 minutes then serve
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