Ingredients:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional toppings: chopped fresh parsley, crispy bacon bits
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes until they are slightly tender. Drain the cauliflower and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Reduce the heat to low and add the heavy cream, shredded cheddar cheese, grated Parmesan cheese, dried thyme, salt, and pepper. Stir until the cheeses have melted and the sauce is smooth.
- Add the cooked cauliflower to the skillet and gently toss to coat the florets evenly with the cheese sauce.
- Transfer the cauliflower mixture to the greased baking dish and spread it out in an even layer.
- Bake in the preheated oven for 20-25 minutes until the casserole is bubbling and the top is golden brown.
- Remove the casserole from the oven and let it cool for a few minutes. Sprinkle with chopped fresh parsley and crispy bacon bits, if desired, before serving.
Nutrition Information (per serving):
- Calories: 250
- Fat: 20g
- Protein: 11g
- Total Carbohydrates: 8g
- Fiber: 3g
- Net Carbs: 5g
Please note that the nutrition information provided is an estimate and may vary based on the specific ingredients used and portion sizes.
