2 bags frozen cauliflower
1 cup Heavy cream (Slightly <1 cup if you prefer less creamy)
4 oz. cream cheese cut into small pieces (I recommend reduced fat)
1 1/2 tsp Dijon mustard
2 cups sharp cheddar cheese shredded (I recommend reduced fat)
1/4 tsp black pepper
1/8tsp garlic powdder
1/8 tsp cayenne pepper (more or less if preferred)
1/2 cup grated parmesan cheese (Again, reduced fat if possible)
Preheat oven to 375 degrees. Spray 2 Qt. baking dish with non-stick spray (I purchased a Misto brand sprayer you can pour your own olive oil into it and pump and spray!)
Steam cauliflower until crisp-tender. Pat between several layers of paper towel to dry. Transfer cauliflower into the baking dish and set aside.
Bring the cream to simmer in small sauce pan. Whisk in cream cheese and mustard until smooth. Add 1 1/2 cup shredded cheese, mustard, pepper, garlic powder and cayenne pepper; whisk just until the cheese melts. Take off heat and stir in parmesan cheese.
Pour cheese mixture over cauliflower and stir until combined. Bake until browned and bubbly hot, about 20 mins. Sprinkle remaining cheddar cheese over mixture and bake until browned and edges start to bubble.
Recipe credits: Taken from BIG OVEN app, Iphone.
Portion size is important with any food, but I mention the importance of portion control for this dish particularly because some of the ingredients are calorie dense. It is a wonderful low carb dish to enjoy in lieu of pasta Mac & Cheese, but remember calories still add up and can plateau your weight loss. Just stick to a portion which is typically what you can fit in the palm of your hand and enjoy this yummy alternative. I have paired it with grilled chicken, fish and veggies skewers. It goes well with lots of things.