Ingredients
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2 medium heads Cauliflower
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350ml Double Cream
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200g Creme Fraiche
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80g Strong Cheddar Cheese
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6 Garlic clove, crushed
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1/4 teaspoon Mustard Powder
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To taste Sea salt & black pepper
Directions
The creamy garlic sauce in this dish makes a very rich, low carb and filling side dish. This is an ideal replacement for garlic potatoes if you want to keep carbohydrates in check.
Cauliflower contains vitamin K1 which helps to keep bones in good condition and vitamin C to help keep our immune system in fighting form. It also contains antioxidants which also help to fight infection. Cauliflower is low in carbs which make it blood sugar friendly. You could add chopped cooked bacon, chilli or your favourite herbs or spices to this dish.
I love garlic and use it generously. If you prefer you can reduce the galic a little or increase it if you want a strong garlic hit. Garlic produces a chemical called allicin, which gives garlic its anti-infection properties. Fantastic to ward off colds and flu. Garlic can help the body to convert bad cholesterol (LDL) into good cholesterol (HDL).
Please note that the carbs in this dish are very slowly released due to the fat in the cream.
Steps
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1
Done
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Preheat the oven to 190°C/375°F/Gas mark 5. |
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2
Done
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Remove the stalks from the cauliflower, wash and break into florets. Cut off any thick stalks. These can be used in soup or stew. |
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3
Done
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Pour the cream and the crème fraîche into a heavy based saucepan. Add the cauliflower, mustard, garlic, salt and pepper. |
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4
Done
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Bring to a simmer and keep it there for 5 minutes. Do not allow to overcook or the cauliflower will be mushy. |
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5
Done
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Pour the contents of the saucepan into an ovenproof dish and grate the cheese on top. Place the dish into the preheated oven. |
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6
Done
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Bake at 190°C until the top is lightly browned. This can be served from the cooking dish at the table. |
