According to my husband, this is the only way to eat cauliflower, a vegetable he is clearly less than thrilled about. But he did like this Cheesy Cauliflower Bake. What’s not to love? Fresh cauliflower and an easy cream sauce unite with cheddar cheese for a warm and comforting side dish that is right at home for simple weeknight meals or more festive occasions like Easter.
This dish is not only a delicious way to get more veggies into your diet (my struggle) but it’s also low in carbs, which is an added bonus. Double the recipe to serve it to a crowd.
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PinDescription
This nutritious, low carb dish turns cauliflower into a cheesy comfort food.
Scale
Ingredients
1 large head cauliflower cut into small florets (about 8 cups/ 1 lb 10 oz)
- 1 cup heavy cream
- 2 ounces cream cheese, cubed
- 1 1/2 teaspoons dijon mustard
- 2 cups freshly shredded sharp cheddar cheese, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- pinch ground nutmeg
Instructions
- Preheat the oven to 375 degrees. Grease a square 8″ x 8″ baking dish and set aside.
- Steam cauliflower florets until tender but still crisp in a steamer basket set over boiling water, or using your preferred steaming method. Alternatively, you can boil the florets for about 5 minutes and drain.
- Lay the cauliflower out on a clean dish towel or paper towels and firmly press down on them with another towel to squeeze out any extra moisture.
- Place cauliflower florets in the greased baking dish and set aside.
- In a small saucepan bring heavy cream to a simmer and add in the cream cheese and mustard, whisking until smooth. Stir in 1.5 cups of the shredded cheese along with kosher salt, pepper, and nutmeg. Whisk for about one minute until cheese is melted.
- Pour the cheese sauce over the cauliflower and toss to combine. Top with remaining 1/2 cup shredded cheese.
- Bake for about 15 minutes or until lightly browned and bubbly.
Keywords: cheese cauliflower bake
