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Cauliflower “Mac” and Cheese

By March 4, 2017


  • Salt as needed
  • 1 head of cauliflower, cut into florets
  • Non stick cooking spray
  • 1 c heavy cream
  • 2 ounces cream cheese
  • 1½ tsp Dijon mustard
  • 1½ c shredded sharp cheddar cheese
  • ¼ tsp black pepper
  • ⅛ tsp garlic powder


Cut cauliflower into florets and steam or cook till crisp tender. Pat dry and place in casserole 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 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 remaining cheese and bake at 375 F until browned and bubbly about 15 to 20 minutes. Depending on size of your head of cauliflower you may need to double the sauce to go over cooked florets.