servings= 6-8

This recipe is fine for all stages of the program.

[recipe-ingredients]

• 1/4-1/2 tsp salt to taste
• Cooking spray
• 1 large cauliflower, cut into small florets (bite sized pieces)
• 3/4 cup Half cream 5%
• 2 oz. low fat / fat free cream cheese
• 1½ tsp. dijon mustard
• 3/4 cup shredded part skin mozzarella cheese
• 1/4 tsp. black pepper
• 1/2 tsp. garlic powder

[recipe-directions]

1. Preheat oven 375°F.
2. Bring a large pot of water to a boil. (add the salt to the water for cooking)
3. Spray a baking dish with cooking spray
4. Cook the cut cauliflower in the boiling water until tender, about  5 minutes.
5. Drain the excess water from the cauliflower, then transfer the cauliflower to the baking dish and put aside.
6. Bring the cream to a simmer in a saucepan. (make sure you do this over a low heat to prevent burning)
7. Whisk in the cream cheese and the mustard into the heated cream stirring continuously until the cream cheese has melted and made a smooth mixture
8. Stir in the mozzarella cheese, black pepper and garlic. Stir until melted. (a couple of minutes)
9. Remove the sauce from the heat and pour over the cauliflower mixing well.
10. Add a sprinkle of low fat cheese to the top and bake until brown 15 to 20 minutes.
11. Let it cool 5 minutes and serve.

This is a great side dish to serve with chicken and a salad.