Original Cauliflower Mac and Cheese Casserole

Added to Recipes on Fri 01/13/2012


Serves 8

Kosher salt, as needed, plus 1/2 teaspoon

Vegetable oil spray

1 large head cauliflower, cut into small florets

3/4 cup heavy cream

2 oz cream cheese, cut into small pieces

1 1/2 tsp Dijon mustard

1 1/2 cups shredded sharp Cheddar cheese, plus 1/2 cup for topping the casserole

1/4 tsp black pepper

1/8 tsp garlic powder


Preheat the oven to 375°F.  Bring a large pot of water to a boil, seasoning the water with salt.  Spray an 8x8 baking dish with vegetable oil spray. 

Cook the cut 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 then whisk in the cream cheese and mustard, continuously whisking until smooth. 

Stir in the 1 1/2 cups of cheese, salt, pepper, and garlic powder, and whisk just until the cheese melts, about 2 minutes.  Remove the sauce from the heat, pour over the cauliflower, and stir all to combine. 

Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 to 20 minutes.  Let cool 5 minutes before serving.


Helpful Hints

To save on paper towels, we’ve found that you can place the cauliflower in a colander and drain the excess water by pressing down on the florets with a heavy bowl.


Nutrition Information

Calories: 190

Fat: 15g

Protein: 7g

Fiber: 3g

Net Carbs: 4g


Recipe by George Stella, from the book George Stella’s Still Livin' Low Carb; A lifetime of Low Carb Recipes. For more information, go to http://stellastyle.com