Delicious side dish for creamy and cheesy cauliflower that uses fresh, flat-leaf parsley for added nutrition, flavor and interest.  If desired, you can use less cream cheese.  I was just experimenting.  It was a good experiment - real creamy and cheesy.  I used Gouda cheese for this, but I'm thinking Cheddar cheese or smoked Cheddar cheese would be awesome as well.

Parsley is the World's Most Popular Herb (Click to see the article)

2 lbs cauliflower florets, cooked (0.9 kg)
1/cup flat-leaf parsley (125 mL)
8 oz regular cream cheese (250 g)
1/cup sour cream (60 mL)
3/tsp salt (3 mL)
1/tsp white pepper (1 mL)
2 cups grated cheese, (500 mL)
  such as Gouda, OR Cheddar,  divided
1/cup flat-leaf parsley, for garnish (60 mL)
Paprika sprinkle for garnish

Preheat oven to 350°F (180°C). 

In 1 qt (1 L) casserole dish combine cooked cauliflower florets and parsley.

In food processor or mixer, process cream cheese, sour cream, salt and white pepper.  Add 1 cup (250 mL) grated Gouda, OR Cheddar cheese; process.  Combine with cauliflower and parsley in casserole dish.  Sprinkle with remaining cheese and parsley.  Bake 25 minutes until hot and bubbly.  Sprinkle with some paprika for color.

Yield:  8 servings
1 serving
256.2 calories
12.9 g protein
20.1 g fat
2.0 g fiber
5.9 g net carbs 

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