Love mac and cheese on your Thanksgiving table but trying to follow the Virta plan? Try swapping the “mac” for cauliflower for the same flavor in a low-carb version. Your taste buds will be fooled and you’ll be proud of yourself for choosing a healthier option!
Ingredients
- 2 heads cauliflower
- 2 cups heavy (or whipping) cream
- 4 ounces cream cheese
- 12 ounces shredded cheddar cheese
- ½ cup onion, chopped
- ¼ teaspoons garlic powder
Preparation
- Preheat the oven to 375 degrees.
- Coat a large baking dish with cooking spray, butter, or oil.
- Wash and remove the florets from the stem of the cauliflower.
- If using fresh cauliflower: boil the cauliflower florets until they soften, but are still somewhat crisp. Remove from water, drain well, and then chop into smaller pieces.
- If using frozen cauliflower: follow package instructions for microwave cooking.
- Place cooked cauliflower into a large baking dish.
- Pour the cream into a large saucepan, and bring to a simmer.
- Add the cream cheese to the saucepan, and then whisk to combine the contents to a smooth consistency.
- Add 6 oz of the shredded cheese to the saucepan, continuing to stir until the cheese melts completely.
- Slowly add in the remaining 6 oz of cheese, along with the onions, garlic powder, salt, and pepper. Stir until all contents are well-mixed.
- Remove the cheesy mixture from heat and pour over the cauliflower.
- Stir to combine, and then bake for 15-20 minutes or until golden brown.