**Dinner • Vegetables • up to 30 min • Pot • Airfryer** Sugar-free • Gluten-free • Meat-free
**INGREDIENTS:**
* Cauliflower – 1/2 pc. (400 g) * Cream – 1/4 cup (60 ml) * Cheddar cheese – 50 g * Spices – to taste
**PREPARATION – POTATO:**
* Divide the cauliflower into florets. * Boil in salted water for 6–8 minutes until tender. * Drain thoroughly. * In a saucepan, heat the cream over low heat. * Add the cheese and stir until completely melted. * Combine the sauce with the cauliflower and mix.
* Transfer the finished dish to an ovenproof dish. * Place in an Airfryer preheated to 190°C. * Bake for 5-7 minutes, until the top is lightly browned. * Do not stir - only the top is baked.
📊 **KETO (1 serving):**
*Calories ~360 kcal • Fat ~29 g • Protein ~17 g • Net Carbs ~7 g*
💡 **TIP:**
*The cauliflower mousse be very well drained, otherwise the sauce will be thin.*
