Playing around with more low carb dinner options as I dive deeper into my dietary transition.
Many of my dishes will be labeled as “keto friendly” since, even though I am not full-blown keto, my sisters are eating keto and I share recipes with them. If a recipe is not fully keto it can be modified to better meet the keto qualifications. For instance, this recipe can use 1 cup cream instead of 1/2 cream, 1/2 milk to lower the carbs further.
Ingredients
- 1 large head cauliflower
- 2 tbs olive oil
- 4 oz cream cheese
- 1/2 cup cream
- 1/2 cup milk
- 1 1/2 cup shredded triple cheddar cheese blend (I use Kraft)
- to taste Salt and pepper
- Pinch cayenne pepper (optional)
Steps
Lightly grease a 2 quart casserole dish. Preheat oven to 425°F. Wash cauliflower and pat dry. Cut into bite size pieces. Place in casserole dish. Drizzle with olive oil and sprinkle lightly with salt and pepper. Gently toss to coat. Spread back out evenly. Bake until just tender 15-20 min.
While cauliflower roasts make your sauce. Place cream and milk in a saucepan over medium heat. Heat until just steaming, but do not simmer. Add cream cheese and wisk until fully melted and incorporated, and sauce has thickened slightly. Note: You may need to reduce heat to medium low to prevent simmering.
Turn heat down to low. Stir in shredded cheese until melted and sauce is smooth. Taste and add salt and pepper as desired. Add a small pinch of cayenne if desired (just enough to brighten the flavors but not make it spicy).
When cauliflower is done bring out of oven. Pour sauce over cauliflower and stir gently to coat. Return to oven for an additional 15-20 minutes or until top is golden and bubbly. Let rest 5-10 minutes before serving. Enjoy!
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