Ingredients

The following ingredients have 4 Servings
  • 1 Lb Cauliflower, (cut into florets (about 4 1/2 cups))
  • 2 Tbsp Butter
  • 1 Tbsp + 1 tsp Almond flour
  • 1 Tbsp + 1 tsp Coconut flour
  • 1 1/2 Cups 2% Milk ((or Almond))
  • 3/4 tsp Salt
  • 1/4 tsp Onion powder
  • 1/4 tsp Garlic powder
  • 1/8 tsp Pepper
  • 1 Cup Packed Cheddar cheese, (grated and divided (4 oz) (or dairy free))

Instruction

  • Turn your oven to 375 degrees and bring a large pot of salted water a boil.  Add the cauliflower (once boiling) and cook until it just begins to become tender, about 5-7 minutes.  Drain well and then spread out onto some paper towel. Use another layer of paper towel to gently press as much moisture out of the cauliflower as you possibly can.
  • While the cauliflower cooks, melt the butter in a medium pan over medium/high heat.  Once melted, add in the almond flour and coconut flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.
  • Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Once boiling reduce the heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes.
  • Remove the milk mixture from the heat and whisk in 1/2 cup of the cheese until smooth.
  • Spread 1/3 of the sauce on the bottom of an 8x8 inch pan.  Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top.  Sprinkle with the remaining cheese.
  • Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.
  • Let stand for 5 minutes and DEVOUR!