Low-Carb Cauliflower Mac and Cheese
2 heads of cauliflower, leaves removed
1/2 cup of mascarpone cheese
2 large eggs
1/4 cup of whole milk
3 cups of shredded cheeses - Colby Jack, mild cheddar, and Havarti
Note: I used block cheeses and shredded them in a bowl.
Fresh parsley, optional
Pre-heat oven to 350 degrees.
In a large pot, steam heads of cauliflower until softened or easily pierced- approximately 15 minutes.
Once cauliflower is softened, chop the heads into small chucks that are approximately 1-inch in diameter. Place cauliflower chunks into a baking dish (at least 9 inches wide).
Season cauliflower with salt and pepper to taste. Set aside.
In a medium bowl, whisk together the mascarpone cheese, eggs, and whole milk to form a custard. Pour the custard into the cauliflower and mix.
Mix 2 cups of shredded cheeses into the cauliflower mixture. Top the dish with the remaining cup of cheese. Season the top of the dish with additional pepper.
Bake the Cauliflower Mac and Cheese for 40 minutes or until bubbly. To brown the top cheese, broil for 1-2 additional minutes.
Garnish with fresh parsley if desired.