Place a large pot full of water on the stove to boil.
Pre-heat your oven to 425 F.
Once your water is boiling, add a healthy amount of salt to the water.
Add your cauliflower florets to the water and simmer for about 3 minutes.
Strain the cauliflower, so that all the water is removed. Set aside.
Add your cream, mustard and garlic to a large sauce pan, over low heat.
Once it begins to simmer, whisk in your cream cheese. This will cool it down and stop it from simmering.
Let it come back up to a simmer. While it does, set aside 1/2 of a cup of your cheddar cheese.
Once the mixture is simmering, whisk the remaining 1 cup of cheddar and provolone into your hot cream cheese mixture. Taste, then adjust with a little salt and pepper.
Once the cheese is melted and a nice thick sauce has been created, add your cauliflower to the pan and mix, so that it is very well coated (this is the step where you would add your half cooked pasta).
Once the cauliflower is evenly coated with the cheese sauce, pour it into a greased baking pan. I used a 9 inch round ceramic pie pan, but a 9x13 casserole pan will work, as well. All we're really doing is browning the top. It's all already mostly cooked, at this point.
Dust the top of the cauliflower with the hazelnut flour and reserved cheddar cheese.
Bake in the oven for about 15 to 20 minutes, or until the top is nice and toasty brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 209 (74%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 61mg||19 %|
|Sodium 404.4mg||14 %|
|Potassium 444mg||12 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 5.8g|
|Protein 12.1g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 283
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