Description
A delicious low carb twist on traditional mac and cheese using cauliflower instead of pasta.
Ingredients
- 1 head of cauliflower, cut into florets
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika (optional)
- 1/4 cup grated Parmesan cheese (for topping)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes, until tender but still firm. Drain and set aside.
- In a large mixing bowl, combine the cream cheese, heavy cream, garlic powder, onion powder, black pepper, salt, and paprika. Mix until smooth.
- Stir in the shredded cheddar and mozzarella cheeses until well combined.
- Add the cooked cauliflower to the cheese mixture and stir gently to coat the florets evenly.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- For a spicier version, add a pinch of cayenne pepper to the cheese mixture.
- You can also mix in cooked bacon or diced ham for added flavor and protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg