CREAMY CAULIFLOWER, CHEDDAR CHEESE AND BACON

4 cups cauliflower florets (1 L)
Cheese Sauce** (at the end)

Topping:
2/3 cup grated sharp Cheddar cheese (150 mL)
4 slices cooked bacon, chopped
2 tbsp chopped, fresh parsley (30 mL)

Preheat oven to 350°F (180°C).

In pot boiling water, cook cauliflower until tender, or steam the cauliflower. Drain cauliflower well. On chopping board, chop cauliflower into smaller pieces.

In large bowl, combine cauliflower and Cheese Sauce (see ingredient listing). Place cauliflower in 2-qt (2 L) shallow casserole dish. I

Topping: In small bowl combine 2/3 cup (150 mL) grated Cheddar cheese, bacon and parsley. Sprinkle over the top of the cauliflower.

Bake about 15 minutes, or until slightly browned and bubbly. You could put the casserole under the broiler for 2 minutes to brown the cauliflower a little more.

Yield: 6 servings
1 serving
248.7 calories
12.6 g protein
20.4 g fat
1.3 g fiber
3.6 g net carbs

**CHEESE SAUCE:
4 oz cream cheese (125 g)
3 tbsp butter (45 mL)
1/3 cup low-carb milk, OR (75 mL)
whipping cream
1 tbsp water (15 mL)
1/4 tsp salt, OR to taste (1 mL)
1/8 tsp white pepper (0.5 mL)
2/3 cup shredded Monterey, OR Cheddar cheese (150 mL)

In nonstick pan or pot, combine cream cheese, butter, low-carb milk, OR whipping cream, water, salt and white pepper. Whisk occasionally. Stir in Cheddar cheese until it melts and sauce is smooth. Add extra water if necessary 1 tablespoon (15 mL) at a time.


Yield: 1 cup (250 mL)

2 tbsp (30 mL) per serving

125.2 calories

4.0 g protein
11.9 g fat
0.7 g net carbs