Three-cheese cauliflower bake
A meat-free main that nobody has to be persuaded about, and there is no flour in the sauce — the cream cheese does the thickening that a roux would.
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Ingredients
For the whole dish · serves 4
- Cauliflower1¾ lb
- Mature cheddar5½ oz
- Heavy cream5½ fl oz
- Cream cheese3 oz
- Parmesan2 oz
- Dijon mustarda teaspoon, in the sauce
- Nutmega good grating
- Sea saltto taste
Served with
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+3g net · 101 kcal · 10 min · together 9g net, 607 kcal
Method
7 steps · 45 minutes
- Heat the oven to 400F. Break the cauliflower into florets of roughly one size, so they finish together.
- Steam them 6 minutes — undercooked on purpose. They get another twenty in the oven and a soft floret turns to water in the dish.
- Spread them in a baking dish and leave them uncovered for 5 minutes to dry off. Wet cauliflower thins the sauce.
- Warm the cream with the cream cheese and mustard, whisking until smooth, then take it off the heat and stir in the cheddar until it melts.
- Never let the sauce boil once the cheese is in. It splits and goes grainy, and there is no fixing it.
- Pour it over, season, grate the nutmeg on and scatter the parmesan.
- Bake 20 minutes until blistered and brown at the edges, then leave it 5 minutes before serving so it sets enough to spoon.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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