Low Carb Cauliflower Cheese Recipes

Steps:

• Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment and coat with cooking spray.
• Add the cauliflower and garlic to a food processor and pulse until finely ground and the consistency of couscous. Transfer the cauliflower mixture to a large bowl. Add the Italian seasoning, red pepper flakes if using, eggs, 1 cup Cheddar, 1/2 cup Parmesan, 1/2 teaspoon salt and a few grinds of pepper and combine until the mixture holds together when squeezed.
• Spread the cauliflower mixture into an 8-by-12-inch rectangle about a 1/4 inch thick on the prepared baking sheet. Use the straight edge of the parchment as your guide to keep the cauliflower mixture edges straight too. Bake until the crust turns golden brown all over, 18 to 20 minutes.
• Remove the baking sheet from the oven and lay another piece of parchment on top of the crust. Fit a second rimmed baking sheet on top so the bottom of the baking sheet is touching the parchment. Using oven mitts, hold the 2 baking sheets together and flip them over so the crust is now on the parchment on the upside-down baking sheet. Remove the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (you should have 8 to 9 strips) and spread them apart a little. Sprinkle with the remaining 1 cup Cheddar and 1/2 cup Parmesan. Bake on the upside-down baking sheet until the cheese is melted and turning brown in spots and the visible crust is a deep golden brown, 8 to 10 minutes.
• Let cool for 5 minutes, then transfer the sticks on the parchment to a serving plate and serve with the marinara sauce for dipping.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil and cook the cauliflower for about 5 minutes. Drain and set aside.
• In a medium saucepan, melt 2 tablespoons of the butter over low heat. Whisk in the flour until well combined with the butter and it forms a brown paste. Pour in the hot half-and-half and keep whisking until it starts to thicken. Remove from the heat and season with salt and white pepper. Add in the Parmesan and 3/4 cup of the Gruyere. Keep whisking.
• Spread about 1/2 cup of the mixture on the bottom of an 8-by-8-inch baking dish. Place the cauliflower on top and spoon the rest of the sauce on top. Melt the remaining 2 tablespoons butter in a small saucepan over low heat and stir in the parsley. Drizzle the parsley butter over the cauliflower and sprinkle with the remaining 1/4 cup Gruyere.
• Bake until the top of the gratin is browned, about 30 minutes. (My advice would be to check halfway through, as ovens vary.) Serve.

Steps:

• Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
• Spray the baking dish with vegetable oil spray.
• Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
• Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Steps:

• Preheat the oven to 350°F (180°C).
• Cut broccoli into florets and place in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork tender.
• When done, strain and discard the water. Add cream cheese, heavy whipping cream, salt, pepper and garlic powder.
• Puree with an immersion blender until smooth.
• Grease a 9" baking dish with butter and place what's left on the bottom of the dish.
• Cut the cauliflower into small florets and add to the baking dish.
• Pour the broccoli cream sauce over the florets and top with shredded cheese. Bake in oven for 40 minutes or until the cauliflower is fork tender and the top is golden brown.