Overcooked Cauliflower Cheese (Low‑Carb)

Ingredients

• 1 head Cauliflower (cut into uniform florets)
• 22 g Parmesan Cheese (freshly grated)
• 22 g Pecorino Cheese (freshly grated)
• 3 cloves Garlic (minced)
• 0.5 cup Skim Milk (room temperature)
• to taste Salt (prefer sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prep the Cauliflower

   Remove the outer leaves, cut the cauliflower into uniform florets and set aside.

   Time: PT5M

2. Boil the Cauliflower

   Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and cook for 12‑15 minutes, until they are very soft and start to fall apart.

   Time: PT15M

   Temperature: 100°C

3. Drain and Return

   Drain the cauliflower in a colander, then return it to the hot pot (off the heat) to let excess moisture evaporate for 1‑2 minutes.

   Time: PT2M

4. Add Flavorings

   Stir in the minced garlic, skim milk, grated Parmesan, and grated Pecorino. Return the pot to low heat and cook, stirring constantly, for about 5 minutes until the cheeses melt and the mixture is smooth.

   Time: PT5M

   Temperature: 80°C

5. Blend to Perfection

   Using an immersion blender (or transfer to a food processor), blend the cauliflower mixture until completely smooth and creamy.

   Time: PT5M

6. Season and Serve

   Season with salt and freshly ground black pepper to taste. Transfer to a serving bowl and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

8 g

Fat

8 g

Fiber

3 g