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Ingredients
for
servings

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840 g Cauliflower, raw
57 g Butter, unsalted
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591 ml Cream, fluid, light whipping, 30% fat
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59 ml Mustard
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2  (ea. 3 g) Garlic, raw
1 tsp Xanthan Gum
1  (ea. 17 g) Egg yolk, large
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108 g Gruyere cheese, shredded
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100 g Parmigiano Reggiano, Parmesan cheese, grated
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½ tsp Salt, table
½ tsp Pepper, black, ground
2 servings Shredded Chicken Breast
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340 g Ham, cooked, 4% fat
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Preparation

  1. Serving size: 1 1/4 cup; sufficient as a main meal
  2. Temperature: 204 °C
  1. Break the cauliflower into florets.
  2. Steam it or microwave it for 5 minutes, stir, then microwave another 5 minutes. The cauliflower should have started to soften, but still have a bit of crunch.
  3. In a pot, melt the butter over medium heat.
  4. Add the cream, Dijon mustard and minced garlic and cook until the cream starts to bubble up, about 5 to 10 minutes.
  5. Remove from the heat.
  6. Sprinkle in the xanthan gum (or other thickener of your choice) while whisking continuously to avoid clumping.
  7. In a small dish, stir together the egg yolk with some of the sauce. Slowly add it to the cream to avoid the yolk from cooking too quickly.
  8. Continue whisking until the cream has nicely thickened, about 2 minutes.
  9. Add the Gruyere and half the parmesan. Let sit for about 5 minutes, stirring occasionally, so that the cheese fully combines with the sauce.
  10. Season with salt and pepper.
  11. Add the cooked cauliflower, cooked chicken (shredded or cubed) and diced ham to an oven-safe dish. For 8 servings, you can use a 13 in by 9 in casserole.
  12. Top with the sauce and gently stir everything together.
  13. Sprinkle with the remaining parmesan.
  14. Bake until the sauce is bubbling and the top starts to brown, about 15 minutes.
  15. Remove from the oven and let rest for 10 minutes before serving.
  16. Meal Prep Tip

  17. You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.

Nutrition Facts
for
serving

  • Calorie count
    510 kcal
  • % of calories by macros
    Fat75.5 %385 kcal43 g
    Net Carbs4.9 %25 kcal6.3 g
    Dietary Fiber1.0 %5 kcal2.7 g
    Protein18.6 %95 kcal24 g
  • Approx. WW SmartPoints™
    19.5
  • Cholesterol 186.9 mg
  • Sodium 1100.7 mg
  • Fat 43.3 g
    • Saturated Fat 25.6 g
    • Trans Fat 0 g
  • Carbohydrates 9 g
    • Dietary Fiber 2.7 g
    • Total Sugars 4.6 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 24 g
  • Calcium 381 mg
  • Iron 1.1 mg
  • Magnesium 49.2 mg
  • Potassium 710.7 mg
  • Zinc 2.4 mg
  • Vitamin A (Retinol Equivalents) 379.4 mcg
  • Vitamin B12 0.9 mcg
  • Vitamin C 51.4 mg
  • Folate 70.1 mcg
    • Folic Acid 0.9 mcg