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Heat over medium heat, mixing all the time, until the mixture starts boiling and has got slightly thicker. After you have added all the cheese and mixed well, the sauce should be thick, smooth and velvety. I had baked the whole thing for 45 minutes in a 350 °F (175 °C) oven after which the cauliflower was still raw, the cheese hadn’t melted and all the solids were swimming in a liquid cream. I learnt my lesson and in my next experiment cooked the cauliflower almost soft and tender.
Next, I thought that I really have to cook the sauce and not just add all ingredients to a baking dish.
No way, the lumps didn’t disappear but just wrapped tightly around the gravy whisk that I was using.
Crushed garlic, sauteed onion, different herbs, black and white pepper all go well with this dish. You can replace 1 cup (240 ml) of the Cheddar with another type of cheese, like fontina, provolone, mozzarella or American Cheese, basically with any cheese that melts. My passion is to develop innovative, truly healthy gluten-free, sugar-free low-carb recipes which are simple and easy to make.
Visit Low-Carb, So Simple store to find the best and healthiest low-carb products that I use regularly!

Pictured below with the roll-ups are my  low carb and vegan friendly "french fries," which you can see how to make here. Thanks for visiting, I love hearing from you, however it still always surprises me how many mean and rotten comments I receive, so please remember that I post what I eat merely as a suggestion of ideas for others. Add there cauli, low-carber’s most-loved veggie which lends itself to all sorts of dishes. Add the cheese, 1 cup at a time, mixing well after each addition and waiting until all the cheese is melted before adding more cheese.
You can taste the sauce (carefully, it’s hot!) and add more salt or other spices if needed. I was just hoping to make things as easy as possible, but it didn’t seem to work like that in reality. It’s used in custards and in some sauces, so why wouldn’t it work here as well?
My favorite combination is just cheese and chopped spinach leaves rolled up into thin sliced deli meats.
In case you don’t have dry mustard or ground mustard seeds, you can use any unsweetened mustard, like Dijon. I had just placed frozen cauliflower florets to a baking dish and added a mixture of cream, egg, mustard and shredded cheese on top.

At first it looked that the cheese was melting perfectly, creating a thick and velvety sauce.
No need for macaroni, the good old cauliflower replaces this starchy and gluten-filled ingredient in a perfect way. Just 20 minutes in the oven would be enough, so that the cheese melts but the cauliflower doesn’t get mushy and the sauce too firm.
In the above photo there is a variation where I have used 1 teaspoon Garlic Bread Seasoning instead of mustard. Well, the cauliflower wasn’t raw, but all the solids were still floating in liquid cream. I increased the heat, hoping that the lumps will melt — that often helps when making cheese fondue.
Since I try to be completely starch-free nowadays, the usual thickeners like potato or corn starch were out of the question now.

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