Diet Doctor Low-carb cauliflower cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tbsp Butter, salted 7 oz Cream Cheese 8 fl oz Heavy Whipping Cream 2 tsp Garlic powder 1 dash Pepper, black 1 dash Salt 16 oz Chedder Cheese, medium, Tillamook 453 grams Broccoli, fresh 793 grams Cauliflower, raw
Preheat the oven to 350°F (180°C).
Cut broccoli into florets and place in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork tender.
When done, strain and discard the water. Add cream cheese, heavy whipping cream, salt, pepper and garlic powder.
Puree with an immersion blender until smooth.
Grease a 9" baking dish with butter and place what's left on the bottom of the dish.
Cut the cauliflower into small florets and add to the baking dish.
Pour the broccoli cream sauce over the florets and top with shredded cheese. Bake in oven for 40 minutes or until the cauliflower is fork tender and the top is golden brown.
Serving Size: 8 4oz servings
Cut broccoli into florets and place in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork tender.
When done, strain and discard the water. Add cream cheese, heavy whipping cream, salt, pepper and garlic powder.
Puree with an immersion blender until smooth.
Grease a 9" baking dish with butter and place what's left on the bottom of the dish.
Cut the cauliflower into small florets and add to the baking dish.
Pour the broccoli cream sauce over the florets and top with shredded cheese. Bake in oven for 40 minutes or until the cauliflower is fork tender and the top is golden brown.
Serving Size: 8 4oz servings
Nutritional Info Amount Per Serving
- Calories: 501.7
- Total Fat: 43.8 g
- Cholesterol: 133.5 mg
- Sodium: 530.2 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 4.2 g
- Protein: 20.3 g