Keto Cauliflower Mac & Cheese

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Cream cheese

  Low fat

  ¼ cup or 60g

• Dijon mustard

  Grey poupon

  1 ½ tsp or 8g

• Cheddar cheese

  2 cup, shredded or 226g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

Directions

1. Preheat oven to 375 degrees. Bring a large pot of water to a boil. Season the water with salt.
2. Coat the 8 x 8 baking dish with vegetable oil.
3. Chop the cauliflower into bite size pieces. Put the cauliflower into the boilingwater; bring back to a boil. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
4. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 1/2 cups of the 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 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

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