Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: Intermediate
PAM® Organic Olive Oil No-Stick Cooking Spray
2 bags (10 oz each) Birds Eye® Steamfresh Cauliflower Florets
2 tablespoons butter
3/4 cup heavy (whipping) cream
2 ounces cream cheese
1 teaspoon Gulden's® Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-1/2 cups shredded Cheddar cheese, divided
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 252 mg | 25% |
| Carbohydrate | 7 g | 2% |
| Cholesterol | 81 mg | 27% |
| Total Fat | 28 g | 42% |
| Iron | 1 mg | 3% |
| Calories | 307 kcal | 15% |
| Sodium | 441 mg | 18% |
| Protein | 10 g | 20% |
| Saturated Fat | 17 g | 83% |
| Sugars | 3 g | 0 |
| Vitamin C | 46 mg | 77% |
Preheat oven to 400°F. Spray a 2-quart baking dish with olive oil spray. Microwave cauliflower according to package directions, cooking one bag at a time. Pour cauliflower out onto a cutting board to cool slightly and chop into smaller pieces.
Melt butter in a large saucepan over medium heat. Pour in heavy cream; bring to a boil. Boil until cream starts to thicken and reduce, about 5 minutes. Reduce heat to low and whisk in cream cheese, mustard, salt, and pepper until smooth. Stir in 1 cup Cheddar cheese.
Stir cooked cauliflower into cheese sauce. Pour into baking dish and top with remaining 1/2-cup Cheddar cheese. Bake low carb cauliflower mac and cheese 15 minutes, until top is lightly browned.
Low Carb Cauliflower "Mac" and Cheese
