Cauliflower "Mac" and Cheese Casserole

208 Ratings
Recipe courtesy ofLow Carb and Lovin' It

Total: 35 min Prep: 15 min Cook: 20 min

Yield: 6 servings

Level: Easy

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Ingredients

  • Kosher salt, as needed, plus 1/2 teaspoon
  • 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

Directions

  • Special equipment: 8 by 8-inch baking dish

  • Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

  • Spray the baking dish with vegetable oil spray.

  • Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

  • Bring the cream to a simmer in a small 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 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

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208 Ratings

Anonymous
Great recipe! Hard to believe it's low carb! I used extra sharp cheddar instead of sharp because the extra flavor really helps to cover up the taste of the cauliflower. I also recommend doubling the recipe if you're cooking for more than one person. It will still fit in a 8x8 pan and will make excellent leftovers! It's also totally fine to use yellow mustard if you don't have any dijon on hand. I used frozen cauliflower (2 pounds for a double recipe) which was much more cost-effective than the fresh stuff. See All Reviews Post Review