cauliflower mac & cheese for an occasional treat


  • 1/2 teaspoon kosher salt
  • 1 large head cauliflower, cut into small florets
  • vegetable oil spray
  • 1 cup heavy cream
  • 2 ounces cream cheese, cut into small pieces
  • 1 1/2 teaspoons dijon mustard
  • 1 1/2 cups shredded sharp cheddar, plus 1/2 cup for topping the casserole
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder



  • preheat oven to 375f.
  • bring a large pot of water to a boil and season the water with salt.
  • spray a baking dish with vegetable oil spray.
  • cook the 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.
  • bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth.
  • stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes.
  • remove from heat, pour over the cauliflower, and stir to combine.
  • top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.
  • serve warm


this is an occasional treat, remember portion size is important to keep healthy and fit!


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