A rich, creamy, and low-carb alternative to traditional mac and cheese. Made with tender cauliflower florets and a decadent cheese sauce, this dish is perfect for keto diets or anyone seeking a healthier comfort food option.
Preheat your oven to 375°F (190°C) if you plan to bake the dish. This step is optional.
In a large pot, bring water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until fork-tender. Drain well and pat dry with paper towels to remove excess moisture.
In a saucepan over medium heat, melt the butter. Stir in the heavy cream, cream cheese, garlic powder, mustard powder, paprika, salt, and black pepper. Whisk continuously until smooth and fully combined.
Reduce the heat to low and gradually stir in the shredded cheddar and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is thick and creamy.
Add the cooked cauliflower to the cheese sauce and mix gently until all the florets are evenly coated.
If baking, transfer the mixture to a greased baking dish, sprinkle additional shredded cheese on top, and bake for 10-15 minutes, or until bubbly and golden. For a stovetop-only version, skip this step.
Garnish with fresh parsley or crushed nuts if desired, and serve warm. Enjoy as a side dish or main course!