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Cut your cauliflower florets from the stem. You want to make each floret small, no bigger than 1 inch in diameter.
Add the florets to a medium saucepan with 1/2 tbsp of salt. Add enough water to come half way up the cauliflower
Cover the pot and bring to a boil, reduce to low and simmer until cauliflower is just tender, about 5 minutes
drain cauliflower and keep it draining for at least 5 minutes
For the cheese sauce, in a small saucepan, melt the cream cheese with the heavy cream over medium low heat, add 1 cup of shredded cheddar cheese and whisk until melted. Add in the mustard powder and season with salt and pepper to taste.
In a medium bowl, add cauliflower and bacon, pour cheese sauce on top and stir to combine
Salt to taste
garnish with extra cheese and bacon.