I finally got around to making another one of those amazing recipes I saw on Pinterest, and this one hit it out of the park! In this low-carb version, cauliflower is subbed in for the macaroni in a traditional mac n cheese. Though the texture is definitely different, I didn’t miss the noodles a bit! I also lightened up the Pinterest version and used organic ingredients to try to attempt to make it “healthier.” It was so rich and creamy that I didn’t miss the calories at all. I served mine with a spicy Italian Chicken Sausage topped with Dijon mustard, which complemented the Dijon flavor in the casserole beautifully.
- 1 large head cauliflower, chopped into bite size pieces
- 1 tbsp + 1/4 tsp garlic powder
- vegetable oil spray
- 1 c half & half
- 2 oz reduced fat cream cheese
- 1 1/2 tsp Dijon mustard
- 1 1/2 c + 1/2 c reduced fat sharp cheddar cheese
- salt and pepper
- 1/4 c bread crumbs
Preheat oven to 375 F. Bring a large pot of water to boil. Season the water with salt and 1 tbsp garlic powder. Cook the cauliflower in the boiling water about 5 minutes. Drain well in a colander for several minutes.
Meanwhile, spray an 8 by 8-inch baking dish with vegetable oil spray. In a small pot, bring the half & half to a simmer, and whisk in the cream cheese and mustard until smooth. Slowly whisk in 1 1/2 c of the cheddar cheese until combined and smooth. Stir in salt, pepper and 1/4 tsp garlic powder.
Transfer the cauliflower to the baking dish and pour the cheese sauce over the cauliflower. Toss the cauliflower gently in the cheese sauce until coated. Top with remaining 1/2 c cheddar and bread crumbs.