Meatless Monday was a success!
One thing I miss while being on a Keto lifestyle is the occasional bowl of mac and cheese. The ooey, gooey forkful of cheesy pasta goodness. The classic comfort food. Mmmmmm. This recipe is pretty darn close to satisfying all those attributes of mac and cheese.
To be honest, I made this with little hope that I would like it. I had a back-up plan in place just in case we did not like the cauliflower. I am not the biggest fan of cauliflower so when I find something new to try, I am skeptical. I made some low carb gnocchi to add to it as well as a back-up plan. I figured the gnocchi would give it something extra. They really were not needed. It was tasty but not needed.
The first forkful was interesting. I was still a bit skeptical. The more I ate it, the more I enjoyed it. In fact, it was so good we finished off the entire recipe that is supposed to serve 6. There was just 2 of us. My hubby ate the most. The serving sizes are not huge but satisfying.
Both recipes posted in this blog are not originals nor do I take any credit in their creation. I’m on a journey to eat well and when I find recipes that are tasty and easy, I like to share. As a busy mom, I need easy, quick and nutritious. My kids are not as adventurous as my hubby and I so it typically is just the 2 of us eating. The recipes posted today are Low Carb Gnocchi by I Breathe I’m Hungry and Cheesy Cauliflower Casserole by Domestically Creative. Photo Credit goes to Domestically Creative.
A few things I might do differently is to add more pepper and some garlic. I like garlic. I used 1/2 tsp black pepper this time around. This would also be tasty with some ham or bacon mixed in. Obviously not for a meatless Monday but as a comfort food on an icky weather day or during the winter. I cut the cauliflower florets up pretty small. Again, not the biggest fan of cauliflower. If I can make it not taste like cauliflower ( at least not prominent), the better the chances of me eating it. I may try riced cauliflower next time.
I used the gnocchi in this recipe and also in a Chicken and Gnocchi soup on Sunday. I used half the recipe for each. It was enough gnocchi.
- 1 whole head of cauliflower , cut into florets
- 1/2 tsp salt
- 1 cup heavy cream
- 2 oz cream cheese
- 2 tsp dijon mustard
- 2 cups shredded cheddar cheese , divided
- salt and pepper to taste
- 1 tsp garlic powder
Preheat oven to 375 and grease a 9×9 glass baking dish
Bring large pot of water to a boil. Add cauliflower and 1/2 tsp salt and cook until cauliflower is just fork tender. Do not over cook.
Drain cauliflower well and place back in pot. Set aside.
In a small sauce pan, bring cream to a simmer, stirring well to avoid scorching.
Whisk in cream cheese and mustard and stir until mixture thickens.
Remove from heat and whisk in 1 cup shredded cheese and seasonings.
Pour over cauliflower and gently mix to combine.
Place cauliflower in prepared dish. Sprinkle with remaining cheese and bake until cheese is bubbly and slightly browned, or about 15 minutes.
For an extra bubbly topping, broil on high for 2-3 minutes but be sure to watch carefully
Per Serving: Fat 33g, NET carbs 4g, Protein 13g
Let me know what you think. I love reading your feedback.