Ingredients
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½ tsp salt
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1 large head cauliflower, cut into bite-size pieces
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1 cup heavy cream
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2 ounces cream cheese (full fat)
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2 tsp Dijon mustard
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2 cups shredded cheddar cheese
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¼ tsp black pepper
Instructions
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Preheat oven to 375 degrees.
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Bring a large pot of water to a boil. Season water with salt.
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Butter or spray an 8×13 baking pan.
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Cook the cauliflower in the boiling water until tender, about 5 minutes. Drain well and place in the baking pan.
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Get rid of the water from the cauliflower, you will be using this pot for the cream sauce.
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Bring the heavy cream to a simmer in the pot. Whisk in cream cheese and Dijon mustard until melted and combined. Add in salt and pepper, and 1 and ½ cup of the shredded cheddar. Stir until melted.
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Pour the cauliflower from the baking pan into the pot with the cheese sauce and combine.
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Pour the mixture into the baking pan.
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Top with remaining ½ cup of shredded cheese.
Bake for 15 minutes
*I like something crunchy on a baked mac & cheese. I had some sweet potato chips that I crushed up and used on top instead of using breadcrumbs. Works well 😊
**I also cut up 4 carrot sticks and boiled along with the cauliflower. Super good addition.
Nutrition Info
Serves 4
Total Calories – 429
Fat: 35g (I know)
Carbs: 13 g
Protein: 29g
