#foodstr #keto #lowcarb #recipes #diabeticrecipes #cooking #ketolishus #vegetables #casseroles
Ingredients
1 large head of cauliflower, cut into florets
1 teaspoon bacon fat
1/2 cup sour cream
1/2 cup heavy cream
2 ounces cream cheese, cut into cubes
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp cheddar, plus 1/2 cup
Dash of ground nutmeg (trust me)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
Directions
Preheat oven to 375F. Grease a 9 inch glass dish or pie pan with the bacon fat.
In a large pot, fill with water, add a couple pinches of salt, and bring to the boil.
Add in the cauliflower florets and cook, about 5 minutes or until still a little toothy. Remove it from the water and allow to drain in a colander or spread on paper towels. Pat dry and transfer the florets to the prepared pan.
In a small saucepan, add the sour cream and heavy cream and mix well. Heat to medium low and get it to a simmer. Blend in the cubes of cream cheese and mustard, mixing until smooth. Add in the 1 1/2 cup of the cheese, salt, pepper, nutmeg, and garlic. Keep whisking until it all melts into a thick sauce (about 2 minutes).
Pour the sauce over the cauliflower florets in the baking dish and mix until the cauliflower is coated with the cheese sauce. Sprinkle the remaining 1/2 cup cheddar over the top.
Bake 20-25 minutes until bubbly and golden brown on top. When the cauliflower is fork-tender and the center of the dish is not watery, the casserole is done. Serve immediately.
Makes 6-8 servings.