You may not want to leave every carb out of your celebration but there are some places you can remove most of the carbs and you won’t even notice they are gone.
This recipe is one of those. Roasting the cauliflower gives it more depth of flavor. Leaving it al dente gives the finished dish the right mouth feel making this a satisfying helping of comfort.
1 large head cauliflower, cut into small florets
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
- Preheat oven to 450 degrees F. In large bowl toss cauliflower, 1 tablespoon olive oil and 1 teaspoon kosher salt. Place on sheet pan and roast 12 minutes until crisp tender. Remove from oven.
- Reduce oven to 350 degrees F.
- Transfer cauliflower to an 8” x 8” baking dish that has been sprayed with vegetable oil. Set aside.
- In a small saucepan, bring cream to a simmer over medium heat. Whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheddar cheese, pepper and garlic and whisk just until the cheese melts. Salt to taste.
- Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake in 350 degree oven until browned and bubbly hot, about 15 minutes. Serve.
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