Time 40m Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish. Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top. Bake in the preheated oven until golden, about 10 minutes.
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
In a large pan over medium-high heat, cook the bacon for 6 minutes, or until crisp. Remove the bacon from the pan, pat off excess grease with a paper towel, then chop and set aside. Add the water to a medium pot and bring to a boil. While the water heats up, chop the cauliflower into small pieces. Add 1 teaspoon of salt and the cauliflower to the boiling water, then cover and cook for 4 minutes, or until slightly tender. Drain the cauliflower and set aside. In the same saucepan, combine the cream cheese, heavy cream, remaining teaspoon of salt, the cayenne, and paprika. Stir to combine, then cook for 4 minutes, until smooth and thick. Fold in the cauliflower, then add the cheddar cheese. Stir until the cheese has melted, then fold in the bacon. Scoop into serving bowls and garnish with parsley. Enjoy!
Time 30m Yield 2 servings Number Of Ingredients 6 Steps:
Cut cauliflower into small florets, about 4 cups (1.2 kg). Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes. Drain the cauliflower in a colander, and return to the pot. Reduce heat to low. Add in salt, pepper, and sour cream, and stir until thoroughly combined. Stir in cheddar cheese until melted. Remove from heat. Top with parsley (optional). Enjoy!
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt. Spray the baking dish with vegetable oil spray. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
