Cheesy cauliflower goodness that is the perfect low carb side for any holiday!

DURATION:

Prep Time: 15 Minutes |Cook Time: 1 Hour 10 Minutes | Total Time: 1 Hour 25 Minutes | Yield: 5

INGREDIENTS:

• 1 Head Cauliflower, cut into 1-inch slices
• 1 8 oz pkg Cream Cheese
• 8 oz Shredded Sharp Cheddar Cheese
• 2 cups Milk- I used Cashew Milk because I always have it on hand
• 2 tbsp Butter + 1 tbsp to saute the mushrooms
• 1 cups Baby Portobella Mushrooms, diced
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Sea Salt

INSTRUCTIONS:

• Heat the oven to 350.
• Melt 1 tbsp butter in a small pan and add the mushrooms.
• Saute until they begin to soften, then add the smoked paprika and stir. Set aside.
• In a saucepan, bring butter, cream cheese, and milk to a low simmer. Stir constantly until the cream cheese is completely melted.
• Add garlic powder and salt to the cream mixture along with three handfuls of shredded cheese (approx 1 cup) one handful at a time, stirring to allow the cheese to melt and sauce to cream. *You should have a fist full of cheese left over to top your cauliflower later.
• In a large casserole dish (or two small like I used) layer the sliced cauliflower evenly.
• Sprinkle with the sauteed mushrooms, then pour the cheese sauce over the cauliflower evenly and tap gently to allow settling.
• Cover with foil and bake for 60 minutes.
• Remove from the oven, top with remaining cheese and bake uncovered for an additional 10 minutes or broil until cheese is brown and melty.

NUTRITION INFORMATION

Yield: 5 | Serving Size: 1/2 cup

Amount Per Serving: Calories: 289 | Total Fat: 24g | Carbohydrates: 8g | Net Carbohydrates: 5g | Fiber: 3g | Protein: 17g