Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded gruyere cheese
- ½ cup shredded Monterey Jack cheese
- paprika, optional for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, stirring once, until tender and lightly golden.
- In a saucepan over low heat, combine heavy cream and cream cheese, stirring until smooth.
- Add garlic powder and onion powder, stirring well.
- Gradually stir in cheddar, gruyere, and Monterey Jack cheese until melted and sauce is creamy.
- Add the roasted cauliflower to the cheese sauce and stir to coat evenly.
- Serve immediately, optionally garnished with a sprinkle of paprika.
Notes
- Use all sharp cheddar for a stronger cheese flavor.
- Add red pepper flakes or hot sauce for extra heat.
- Mix in sautéed mushrooms, spinach, or broccoli to make it heartier.
- Add a splash of milk or cream when reheating to restore creaminess.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main or Side
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 70mg
