INGREDIENTS
1 large cauliflower head/two bags of riced cauliflower, frozen
1/2 cup heavy cream
2 oz cream cheese room temperature
2 tbs butter unsalted
1 cup sharp cheddar cheese shredded
1/2 cup Monterey Jack cheese shredded
1 tsp ground mustard
1 tsp salt
One tsp pepper
1 tsp smoked paprika
2 tbs parsley for garnish
INSTRUCTIONS
Into small bite-size pieces, chop the raw cauliflower.
Boil water and a pinch of salt in a medium sized pot.
To the boiling water, add the raw cauliflower and cook it until it gets tender. Depending on the size of your cauliflower florets, this will take about 5 to 7 minutes. If they are bigger, it may take longer.
Drain the cauliflower and put it aside.
Add the butter, heavy cream, cream cheese, mustard, salt, pepper, and paprika in the empty and still warm pot. (This is the spice that levels it out and adds a depth of flavor you will love so don’t skip the paprika!)
Until it all melts and comes together like a gravy, stir the ingredients over medium heat.
Put warm cauliflower and until all the sauce has coated the florets, stir it.
Add the cheeses and until it has completely melted, stir.
Top with parsley.
Serve warm.
NOTES
This recipe serves about 6 servings.
Optional to make this dish extra special: On top, add crumbled crispy bacon and for extra spice, some sliced jalapeños!
NUTRITION
Serving: 1serving |Calories: 274 |Carbohydrates: 4.7g |Protein: 9.6g |Fat: 24.8g |Fiber: 1.2g |Sugar: 2g |Net Carbs: 3.5g
