
- 1 large head cauliflower, chopped into bite size pieces
- Salt
- 1 tbsp + 1/4 tsp garlic powder
- vegetable oil spray
- 1 c half & half
- 2 oz reduced fat cream cheese
- 1 1/2 tsp Dijon mustard
- 1 1/2 c + 1/2 c reduced fat sharp cheddar cheese
- Salt and pepper
- 1/4 c bread crumbs
Preheat oven to 375 F. Bring a large pot of water to boil. Season the water with salt and 1 tbsp garlic powder. Cook the cauliflower in the boiling water about 5 minutes. Drain well in a colander for several minutes.
Meanwhile, spray an 8 by 8-inch baking dish with vegetable oil spray. In a small pot, bring the half & half to a simmer, and whisk in the cream cheese and mustard until smooth. Slowly whisk in 1 1/2 c of the cheddar cheese until combined and smooth. Stir in salt, pepper and 1/4 tsp garlic powder.
Transfer the cauliflower to the baking dish and pour the cheese sauce over the cauliflower. Toss the cauliflower gently in the cheese sauce until coated. Top with remaining 1/2 c cheddar and bread crumbs.
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