4cupscauliflower floretsapproximate, depending on the size of the head of cauliflower
2/3cupfreshly shredded cheddar cheese
2tablespoonsfreshly grated parmesan cheese
Cut cauliflower into small florets.
In a large pot, boil 6 cups of salted water. Add cauliflower and boil for about 5 minutes or until tender. Drain.
Return cauliflower to the pot over low heat.
Add a pinch of salt and pepper, garlic powder, paprika and stir to coat. Stir in cream cheese, cheddar cheese and Parmesan until melted and combined.
Remove from heat and garnish with fresh chopped parsley.
Recipes with cheese sauce like this keto friendly cauliflower mac and cheese, don’t hold up well to freezing so that’s not recommended. To store, cover and place in the fridge for up to 3 days. Reheat carefully in the microwave at 50% power for best results.