Description
A low-carb twist on the classic comfort dish, this cheesy cauliflower bake is rich, creamy, and ready in just 25 minutes—perfect for easy weeknight dinners.
Ingredients
1 large head cauliflower, cut into bite-sized florets
1 tablespoon butter
3/4 cup heavy cream
1 teaspoon garlic powder
1/2 teaspoon mustard powder
Salt and black pepper, to taste
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
Optional garnish: chopped parsley, red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5–6 minutes until just tender. Drain and set aside.
In a large saucepan, melt butter over medium heat. Add heavy cream, garlic powder, mustard powder, salt, and pepper. Stir and simmer for 3–4 minutes.
Add cheddar and Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
Fold in the cooked cauliflower and toss until well coated in the cheese sauce.
Simmer on low for another 2–3 minutes to blend flavors.
Serve warm, garnished with parsley or red pepper flakes if desired.
Notes
To reduce moisture, pat cooked cauliflower dry before adding to cheese sauce.
Swap in Gruyère or mozzarella for a cheese variation.
Add cooked bacon, sautéed onions, or chopped spinach for extra flavor.
Great as a vegetarian main dish or keto side for grilled meats.
Leftovers reheat well—store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Side Dish
- Method: Boiling, Stovetop
- Cuisine: American
