
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
INGREDIENTS
⢠â 1/2 teaspoon kosher salt
⢠â 1 large head cauliflower, cut into bite-size pieces
⢠â 1 cup heavy cream
⢠â 2 ounces cream cheese
⢠â 2 teaspoons Dijon mustard
⢠â 2 cups shredded sharp cheddar, divided (reserve 1/2 cup for topping)
⢠â 1/4 teaspoon freshly ground black pepper
⢠â 1/8 teaspoon garlic powder

INSTRUCTIONS
⢠â Preheat oven to 375 degrees F.
⢠â Bring a large pot of water to a boil.
⢠â Season the water with salt.
⢠â Spray an 8Ă8 baking dish with vegetable oil spray.
⢠â Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.
⢠â Drain well and place back into the hot pot for a few minutes.
⢠â Transfer the cauliflower to the baking dish and set aside.
⢠â Bring the cream to a simmer in a small saucepan over medium heat, and whisk in the cream cheese and mustard until smooth.
⢠â 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.
⢠â Salt and pepper to taste.
⢠â Remove from heat, pour over the cauliflower, and stir to combine.
⢠â Top with the remaining 1/2 cup cheese and bake until browned and bubbly, about 15 minutes.
⢠â Allow to cool about 5 minutes then serve
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