CAULIFLOWER MAC AND CHEESE

Web Site: https://thebigmansworld.com/cauliflower-mac-and-cheese/

The Ingredients
Cauliflower florets– Chop the cauliflower into bite sized pieces, so they all cook evenly. I always try to choose cauliflowers that have plenty of florets, as they have the best flavor.

Plain Yogurt– You’ll see many keto recipes call for heavy cream, but using yogurt gives the creaminess, minus the fat and calories. I used dairy free plain yogurt, but you can use any plain yogurt of choice.

Cream cheese– Either dairy free or traditional cream cheese. This gives a richer flavor, so only a small amount is needed.

Shredded cheese– I recommend tasty cheese or another full-bodied flavored cheese. You can also mix and match cheeses (e.g. half cheddar, half tasty).

Dijon mustard– Gives out a delicious tang.

Garlic and Onion powder– Adds some flavor, without the need for adding any garlic or onion.

Salt and Pepper– to taste! The amount suggested is a minimum- add more as desired.

The Instructions
Start by preparing your cauliflower. In a microwave safe bowl, add your chopped florets and microwave for 5 minutes, until tender and crisp. Transfer your cauliflower into a large baking dish (9 x 13 inches).

Next, prepare your cheesy sauce. In a small saucepan, add your yogurt and cream cheese and heat on medium. Once the edges of the saucepan begin to bubble, whisk very well, until the softened cream cheese and yogurt are combined.

Add your shredded cheese, spices, and dijon mustard and whisk until combined.

Pour the sauce over the cauliflower, ensuring it is coating all the cauliflower completely.

Sprinkle extra shredded cheese on top.

Bake the cauliflower cheese for 15 minutes, or until bubbling and the cheese on top has melted.