Stovetop 'Mac' and Cauliflower Bake (Low-Carb Comfort) (2)

1.Preheat your oven broiler to high. Lightly grease a small (about 8x8 inch) oven-safe baking dish.

2.Steam or blanch the cauliflower florets: Place the florets in a steamer basket over boiling water, cover, and steam for 5-7 minutes until tender-crisp. Drain thoroughly and set aside.

3.In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

4.Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

5.Pour in the milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Whisk in the cubed cream cheese until it has completely melted and the sauce is smooth.

6.Stir in the Dijon mustard, smoked paprika, and nutmeg. Season generously with salt and pepper.

7.Gradually add the shredded cheddar and Gruyère cheeses, stirring constantly until the cheese sauce is velvety and fully incorporated. Taste and adjust seasoning if necessary.

8.Gently fold the steamed cauliflower florets into the cheese sauce, ensuring they are evenly coated.

9.Transfer the cauliflower mixture to the prepared baking dish.

10.In a small bowl, combine the panko breadcrumbs, melted butter, and the extra 1/4 cup of shredded cheddar. Sprinkle this mixture evenly over the top of the cauliflower.

11.Place the dish under the preheated broiler for 2-4 minutes, watching constantly, until the topping is golden brown and bubbly. Remove immediately.

12.Let the bake rest for 5 minutes before serving hot.