Cauliflower Mac & Cheese Casserole

Servings: 8
Net Carbs: 3g per serving

Ingredients

• 1 cup heavy cream (you can use a little less if you want the sauce to be thicker!)
• ½ cup sharp cheddar
• ½ cup mozzarella
• ¼ cup parmesan
• 2 oz cream cheese
• 1 tsp salt
• 2 tsp paprika
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 large head of cauliflower
• Bacon Heir’s Pork Panko as topper

Directions

1. Preheat oven to 375 degrees Fahrenheit and coat your casserole baking dish with non-stick spray (mine was a round and deep dish that holds 1½ quartz).
2. Cut cauliflower into small pieces (about ½ inch to 1 inch) and steam for about 4 minutes until the pieces are slightly tender.
3. Remove the pieces from the heat, drain them, and pat them dry.
4. In a small pot over medium heat, combine the heavy cream, cream cheese, cheeses, and spices until melted. Stir and mix well!
5. Add cauliflower into cheese mixture and toss.
6. Pour into baking dish and top with Pork Panko crust + paprika.
7. Bake for 25 minutes until bubbly and golden-brown.