Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

It's mockaroni and cheese! Cauliflower stands in for pasta in this low-carb, gluten-free version.

Recipe Summary

cook:
45 mins
total:
55 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with non-stick cooking spray.

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  • Bring a pot of lightly salted water to a boil. Add cauliflower and boil until crisp-tender, about 5 minutes. Drain and place into the bottom of the prepared casserole dish.

  • Blend together Cheddar cheese, cottage cheese, ground mustard, garlic powder, onion powder, and salt in a bowl; beat with an electric blender until smooth.

  • Spoon blended mixture over cauliflower and stir until cauliflower is completely coated.

  • Bake in the preheated oven until golden and bubbly, about 35 minutes.

Nutrition Facts

132 calories; protein 17.9g; carbohydrates 8.1g; fat 3g; cholesterol 10.2mg; sodium 616.2mg. Full Nutrition
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