Aunt Rocky’s Spicy Cauliflower Mac & Cheese Casserole

Preheat oven to 350ºF. Spray an 9×13 baking dish with cooking oil spray.

Cut cauliflower into florets. In a large covered bowl, steam cauliflower with very little water in microwave until fork tender (about 5 minutes). Drain, if needed, and leave uncovered while preparing sauce.

Bring cream to a simmer in a small saucepan and then whisk in cream cheese and mustard, continuously whisking until smooth. Stir in the half of the sharp cheddar cheese, all of the 3-pepper cheese, salt, pepper, garlic powder, and bacon bits. Whisk just until the cheese melts. Remove the sauce from the heat.

Pour cheese sauce over the cauliflower, and stir to combine. Turn out into prepared baking dish. Top with the remaining cheese.

Bake until browned and bubbly hot, about 15 to 20 minutes. If it isn’t browning on top, switch the oven from bake to broil for a few minutes. Let cool 5 minutes before serving.

Notes:
• If you use frozen cauliflower florets, steam them in the microwave, then drain well. When cool enough to handle, press as much moisture as possible out with paper towels. If you leave moisture in, the sauce will get too runny. I always use fresh cauliflower for this recipe for that reason.
• If you want to make this a complete meal casserole, add cubed ham, chicken, cooked hamburger, or meat of choice before baking.
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 291, Total Fat 22 g, Saturated Fat 13 g, Sodium 464 mg, Potassium 469 mg, Total Carbohydrate 9 g, Dietary Fiber 4 g, Net Carbs 5 g, Sugars 4 g, Protein 16 g. Macros: 70% fat, 23% protein, 7% carbs.

© January 20, 2018 Roxana Lopez for Aunt Rocky’s