• 1 pound cauliflower, cut into florets
  • ¼ cup finely grated low-fat Parmesan cheese
  • 2 tablespoons olive oil
  • freshly ground black pepper
  • ½ cup heavy cream (use low-fat milk)
  • 3 ounces (about 1 cup) shredded low-fat cheddar cheese
  • 2 ounces low-fat cream cheese cut into small pieces
  • 2 teaspoons dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper


Preheat oven to 200/400° C/F.
Prepare a baking sheet lined with foil. Coat cauliflower florets with olive oil and spread them out on the baking sheet in a single layer.
Bake at 400°F for 15 to 20 minutes.
In a small saucepan, add all the sauce ingredients. Heat for about 5 minutes over medium heat until melted and smooth, whisking frequently. Keep warm over low heat while you wait for the cauliflower to bake.
In a mixing bowl, toss roasted cauliflower with the sauce until well-coated.
Serve in bowls. Evenly sprinkle Parmesan cheese on top and season with freshly ground black pepper.