As Seen On: Cauliflower Power

This is another favorite. The sauce seems complicated, but is really very simple – you just toss it all into the pan and let it go until it’s all melted and” SO SILKY” (as Sue would say!) By the way, this recipe also works great with broccoli! And the cheese sauce can be made on its own and enjoyed during your full liquids phase (phase 2)

Servings: 8 “Regular Size Tummies” (1/2 C) or 16 Bariatric Servings (1/4 C)

For the cauliflower:
1 head cauliflower, cut into florets

Cover cauliflower with chicken stock and add about a teaspoon of salt. Bring to a boil over medium high heat, then reduce the heat to medium and continue to boil until fork tender. Drain completely.

For the sauce:
1 1/2 C heavy cream
4 oz cream cheese
2 C shredded cheese of choice
3 tsp. brown mustard
1/8 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne

Heat in a medium sauce pan over medium heat stirring consistently until smooth. Add to cooked cauliflower and mix well, then turn out into a greased 9X9 pan. Top with another 1/2 C cheese. Bake at 350 15-20 minutes or until hot, bubbly, and browned.