Cauliflower florets in a three-cheese sauce — the comfort of mac and cheese without the pasta. 6 g net carbs per serving, 25 minutes, one pot. The keto recipe people repeat weekly.
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Cut cauliflower into bite-sized florets (about 2.5 cm). Smaller florets cook faster and absorb sauce better.
Place florets in a Dutch oven with broth. Cover and steam over medium-high heat for 6-8 minutes until fork-tender but not mushy.
Drain any excess broth (it's flavoured, save it for soup tomorrow if you want). Reduce heat to low.
Add butter and let it melt into the warm florets. Pour in heavy cream.
Off heat, stir in softened cream cheese until fully smooth. Add cheddar, mozzarella, and parmesan in batches, stirring each in fully.
Stir in garlic powder, smoked paprika, Dijon mustard, salt, and pepper. Taste — adjust salt to your preference.
Top with parsley. Serve immediately — the cheese sauce thickens as it cools.
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