Ingredients:

  • 1 medium head cauliflower, cut into florets (approx. 700g / 25 oz)
  • Water
  • Salt
  • 2 tablespoons unsalted butter (28g / 1 oz)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 cup heavy cream (240ml / 8 fl oz)
  • 1 ½ cups shredded sharp cheddar cheese, divided (170g / 6 oz)
  • ¼ cup grated Parmesan cheese (20g / 0.7 oz)
  • 1 teaspoon Dijon mustard (5g / 0.2 oz) (Optional)
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon smoked paprika (1g / 0.03 oz) (Optional)
  • Fresh parsley or chives, chopped (approx. 1 tbsp) (Optional)

Instructions:

  1. Bring salted water to a boil. Add cauliflower and cook until just tender-crisp. Drain well.
  2. Melt butter in a saucepan over medium heat. Sauté garlic until fragrant.
  3. Add heavy cream, Dijon mustard (if using), cheddar cheese (1 cup), Parmesan cheese, salt, pepper, and smoked paprika (if using) to the saucepan. Stir continuously until cheese is melted and sauce is smooth and thickened.
  4. Preheat oven to 375°F (190°C / Gas Mark 5). Place cauliflower in a baking dish. Pour cheese sauce over cauliflower, coating evenly. Sprinkle with remaining cheddar cheese.
  5. Bake until bubbly and golden brown on top.
  6. Garnish with parsley or chives (if using). Serve warm. Enjoy this keto cauliflower cheese low carb recipe!