This cauliflower dish is stunning. It is rich, flavorful, and low carb, so you can appreciate it irreproachable. In light of my Brussels grows gratin, it's an incredible method to persuade critical eaters to eat their vegetables!
One of my children loathes cauliflower with an energy. That is a disgrace since it's a solid vegetable, and my significant other and I adore it – it's such an awesome, flexible vegetable for low carbers.
Be that as it may, this dish is enchanted! It's the main way she'll consent to eat cauliflower. I surmise the cheddar and bacon make it fair. A spoonful of sugar enables the prescription to go down – must be valid for cheddar and bacon as well!
- 1 large head cauliflower, cut into small florets (1.5 lb. florets)
- Olive oil spray
- 1 teaspoon coarse kosher salt (not fine salt)
- 1/4 teaspoon black pepper
- 1/2 cup low fat sour cream
- 2 tablespoons whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- Pinch cayenne pepper
- 1 cup shredded sharp cheddar, divided
- Garnish:
- 2 tablespoons bacon bits
- 2 tablespoons thinly sliced scallions, green parts
INSTRUCTIONS
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Arrange the cauliflower florets on the baking sheet. Liberally spray with olive oil and season with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
- Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne and 1/2 cup cheddar.
- When cauliflower is done, add it to the sour cream sauce and mix to combine.
- Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return to the oven and bake just until cheese is melted, about 10 minutes.
- Sprinkle the cauliflower casserole with the bacon bits and the scallions and serve.
Read more our recipe Roasted Broccoli with Crispy #healthyfood #dietketo #breakfast #food
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