Caulifower Mac and Cheese Casserole

I will not make another recipe that I see on Dr. OZ.  This recipe comes from George Stella, George Stella’s Still Livin’Low Carb.  That will be a cookbook I will not buy.  Not sure what possessed me to make this.  It says serves 8.  With what we had, that would have been 1T each.  The sauce stayed very soupy, so this was like yellow soup with white lumps in it. 

Ingredients:

Kosher salt, as needed, plus ½ t

Vegetable oil spray

1 large head cauliflower, cut into small florets

¾ C heavy cream

2 oz cream cheese, cut into small pieces

1 ½ t Dijon mustard

1 ½ C shredded sharp Cheddar cheese, plus ½ C for topping the casserole

¼ t black pepper

1/8 t garlic powder

Directions:

1.      Preheat the oven to 375 degrees. 

2.      Bring a large pot of water to a boil, seasoning the water with salt.  Cook the cut cauliflower in the boiling water until crisp-tender, about 5 minutes.  (I microwaved mine for 6 minutes only with the water that remained from rinsing in a colander.)

3.      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 then whisk in the cream cheese and mustard, continuously whisking until smooth. 

5.      Stir in the 1 ½ C of cheese, salt, pepper, and garlic powder, and whisk just until the cheese melts, about 2 minutes.  Remove the sauce from the heat, pour over the cauliflower, and stir all to combine.

6.      Top with remaining ½ C cheese and bake until browned and bubbly hot, 20 minutes.  Let cool for 5 minutes.

I think if you have trouble getting small children to eat vegetables.  Make the above and grind in a food processor.  Pour this over cook macaroni and bake as above.  It did taste good, and this method would get vegetables in the kids.