Categories: low carb
Ingredients
- Ingredients
- 1 large head cauliflower, cleaned and trimmed (but left whole)
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup goat cheese
- 1/4 tsp black pepper
- 6 oz prosciutto, diced and cooked crisp
Directions
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Instructions
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Preheat oven to 350°In a large covered pot with 1 inch of water, steam the cauliflower on high heat until fork tender. About 15 minutes.
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Remove from heat, drain water and allow cauliflower to remain in the hot pot to draw out excess moisture. (This is important… Otherwise you might end up with mac and cheese soup)
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Place head of cauliflower in an 8 × 8 casserole dish. Using a fork, slightly mash the cauliflower to break it all apart.
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In a large sauté pan over medium heat, heat olive oil and 2 tbsp of the butter. Once the butter is melted, add the onions to the pan and sauté until they have a nice caramel color. Remove onions from pan and set aside.
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To the same pan add remaining butter and garlic. Sauté until the garlic is fragrant. Add the heavy cream and Parmesan cheese. Stir continuously until the Parmesan is melted and the sauce begins to come to a boil. Mix in cheddar cheese, goat cheese and black pepper. Stir until cheeses are melted and well incorporated into the sauce.
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Reduce heat to low and allow the sauce to thicken as it simmers. About 5 minutes.
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Pour cheese sauce evenly over top of the cauliflower. Layer caramelized onions on top of sauce. Lastly, layer crispy prosciutto on top of the caramelized onions. Sprinkle with any leftover cheese you may have. Bake for 15 minutes.
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Notes
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Per Serving – Calories: 433 | Fat: 32g | Protein: 10g | Net Carbs: 7g