This deliciously cheesy dish is loaded with so much flavor and creamy goodness, you won’t miss the carbs.

Ingredients:

8 oz heavy cream
5 oz Shredded sharp cheddar, divided
4 oz shredded fontina, divided
2 oz cream cheese
1 teaspoon salt, plus a pinch or two for roasting cauliflower
1/2 teaspoon black pepper
1 1/2 teaspoon smoked paprika
1 large head cauliflower
1/4 – 1/2 cup bacon bits for topping
3 tablespoons real butter, divided (accept no less)

Directions:

Preheat oven to 450F.

Rub cauliflower with 2 tablespoons butter***, sprinkle with A pinch or two of salt, wrap with aluminum foil, place on baking sheet and roast until tender, but not mushy, about 30-45 minutes. Make sure to use real butter. Meanwhile,

Prepare an 8×8 with butter or avocado oil spray.

In a small pot, combine heavy cream, 4 oz of cheddar, 4 oz fontina, cream cheese, salt, pepper, and paprika. Heat on medium, stirring well, until smooth. Remove from heat.

When cauliflower is done, reduce oven to 375F, remove cauliflower from foil, cut into small pieces, and add to cheese mixture. Toss to coat. *

Pour into prepared baking dish, top with bacon bits**, remaining fontina and cheddar, and bake for 25 minutes or until top is golden brown.

Variations:
*Stir bacon bits in when tossing.
**Top with sliced green onion after baking.
***Brush cauliflower with bacon drippings instead of butter.

Serving size 1/2 cup, recipe yields 6 servings.