Cauliflower mac and cheese...oh yeah! (Keto-friendly)

If there is anyone out there who doesn't like cauliflower, like myself, I've just discovered a way to eat it - as a mac and cheese dish!

This came out so tasty the family couldn't get enough. Even my 5 year old demolished it and that's saying something since she hates veggies.

The texture came out so creamy and the taste was very good. Try it!

Ingredients

• ½ teaspoon kosher salt

• 1 large head cauliflower, cut into bite-size pieces

• 1 cup heavy cream

• 2 ounces cream cheese

• 2 teaspoons Dijon mustard

• 2 cups shredded sharp cheddar, divided (reserve ½ cup for topping)

• ¼ teaspoon freshly ground black pepper

• ⅛ teaspoon garlic powder

Directions

1. Preheat oven to 375 degrees F.

2. Bring a large pot of water to a boil. Season the water with salt.

3. Spray an 8x8 baking dish with vegetable oil spray.

4. Cook the cauliflower (use frozen, not fresh - fresh takes much longer to boil) in the boiling water until crisp-tender, about 5 minutes. Drain well and place back into the hot pot for a few minutes. Transfer the cauliflower to the baking dish and set aside.

5. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1½ cups of the cheese, salt, pepper, and garlic and whisk just until the cheese melts about 1 to 2 minutes. Salt and pepper to taste.

6. Remove from heat, pour over the cauliflower, and stir to combine.

7. Top with the remaining ½ cup cheese and bake until browned and bubbly, about 15 minutes.

8. Allow to cool about 5 minutes then serve.

I had mine with stuffed chicken breast - perfect!