Carb level: High

Ingredients

• 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

Instructions

1. Preheat oven to 200/400° C/F.
2. 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.
3. Bake at 400°F for 15 to 20 minutes.
4. 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.
5. In a mixing bowl, toss roasted cauliflower with the sauce until well-coated.
6. Serve in bowls. Evenly sprinkle Parmesan cheese on top and season with freshly ground black pepper.