This roasted cheesy cauliflower bursts with flavor in every tender bite. Add it to your weekly low-carb meal prep for an easy side dish.
Let’s be honest I LOVE cheese! It is one of those foods that I could eat ALL day long. This roasted cheesy cauliflower checks all the boxes. The cheese sauce smothers the cauliflower giving it that ooey gooey goodness that seems so decadent but rest assured, you can enjoy this dish guilt-free.
Roasted Cheesy Cauliflower Tips
To ensure your cheese sauce is as flavorful as possible, be sure to freshly grate your cheese and drain your boiled cauliflower really well so your sauce isn’t watery.
This roasted cheesy cauliflower will taste delicious with beer can grilled chicken. It has a robust flavor that enhances any main course you serve it with.
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Cauliflower is a nutrient-dense vegetable that is also high in antioxidants. A fantastic way to add more flavor without changing the carb count is to add a dash of hot sauce to it or use hot spicy mustard instead of Dijon mustard.
Store leftover roasted cauliflower in an airtight container in the refrigerator. It will stay fresh for up to three days.
INGREDIENTS:
- 1 large head cauliflower
- ½ teaspoon salt
- 1 cup heavy cream
- 4 oz. cream cheese
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper (or more to taste)
- 3 cups freshly shredded sharp cheddar cheese
STEP 1: Preheat the oven to 375 F. Fill a large pot with water, add salt, then bring to boil. In the meantime, grease an 8×8 baking dish.
STEP 2: Boil cauliflower until crisp-tender, approximately 4-5 minutes. Drain cauliflower well, return to pot, and set aside.
STEP 3: In a small to medium saucepan over medium-low heat, whisk together heavy cream and cream cheese until well blended. Add mustard, garlic powder, and black pepper. Stir in 2 cups of shredded cheese and whisk until the cheese is fully melted.
STEP 4: Pour cheese sauce over cauliflower & stir until evenly coated. Transfer cauliflower mixture into a baking dish.
STEP 5: Sprinkle with remaining cheese.
STEP 6: Then bake until the cheese is browned and bubbly, approximately 20-22 minutes.
ROASTED CHEESY CAULIFLOWER
Ingredients
- 1 large head cauliflower
- ½ tsp salt
- 1 cup heavy cream
- 4 oz cream cheese
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp black pepper (or more to taste)
- 3 cups freshly shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375 F. Fill a large pot with water, add salt, then bring to boil. In the meantime, grease an 8×8 baking dish.
- Boil cauliflower until crisp-tender, approximately 4-5 minutes. Drain cauliflower well, return to pot, and set aside.
- In a small to medium saucepan over medium-low heat, whisk together heavy cream and cream cheese until well blended. Add mustard, garlic powder, and black pepper. Stir in 2 cups of shredded cheese and whisk until the cheese is fully melted.
- Pour cheese sauce over cauliflower & stir until evenly coated. Transfer cauliflower mixture into a baking dish.
- Sprinkle with remaining cheese, then bake until the cheese is browned and bubbly, approximately 20-22 minutes.
Nutrition
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I imagine this work with with any veg like broccoli, Brussel sprouts. Cauliflower around here in Feb and south Jersey is small half brown and expensive right now. it should be more plentiful in the summer when the farms start harvesting