Ingredients
- 1 pound cauliflower cut into florets (about 4 1/2 cups)
- 2 tablespoon butter
- 1 tablespoon + 1 teaspoon almond flour
- 1 tablespoon + 1 teaspoon coconut flour
- 1 1/2 cups 2% milk (or almond milk)
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 cup packed cheddar cheese grated and divided (4 ounces) (or dairy-free)
Instructions
- Turn your oven to 375 degrees Fahrenheit and bring a large pot of salted water a boil. Add the cauliflower and cook until fork-tender, about 5-7 minutes. Drain well, and then spread out on a few layers of paper towel. Use another layer of paper towel to gently press as much moisture out of the cauliflower as possible.
- While the cauliflower cools, 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 powder, 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 and spoon the rest of the sauce over top. Sprinkle with the remaining cheese.
- Bake until golden brown and bubbling, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.
- Let stand for 5 minutes and DEVOUR!