Carbs per serve 4.4 grams
- 1 head large Cauliflower
- 1 cup Heavy Cream
- 60g Cream Cheese
- 1 1/2 tsps Mustard
- 1 1/2 cups shredded Cheddar Cheese
- 1 clove Garlic
- 1 tsp Salt
- 1/4 tsp White Pepper
- 1/4 tsp tabasco sauce (optional)
- Preheat oven to 180 degrees and prepare a baking dish with olive oil spray. Heat a large pot of water to boiling and add 1/2 tsp salt. Remove stem and leaves from cauliflower. Cut into small bite sized pieces and place in the boiling water; cook until crisp-tender; about 5 minutes. Drain well then pat between paper towels to remove all moisture.
- In a medium sauce pan bring the cream to a simmer, whisk in the cream cheese and powdered mustard until smooth. Add the shredded Cheddar, minced garlic, 1/2 tsp salt, white pepper and tabasco sauce whisking until the cheese melts; about 1-2 minutes. Remove from the heat and stir in the cauliflower. Pour into the baking dish and top with remaining 1/2 cup of cheese. Bake for 15 minutes until browned and bubbly.