Fantastic substitute for those that are sensitive to inflammation from wheat or grains. Makes 3-4 servings.
Ingredients:
- 4 TBSP Butter, ghee, or coconut oil*
- 1 Bulb pressed garlic
- 4-8 oz Heavy whipping cream
- 4 oz Cream cheese (in lieu of other cheeses)
- 1 CUP Low sodium chicken broth
- 2 TBS Nutritional yeast (in lieu of cheese)
- 4 oz Sharp cheddar (in lieu of nutritional yeast)
- 4 oz Mexican cheese or shredded fontina
- 1 Cauliflower head, chopped into small chunks
- ½ CUP Bacon crumbles
- 1-2 TBSP Butter or Avocado oil (to toss cauliflower before roasting)
- Salt, pepper, garlic powder, or other seasonings to taste
Directions:
Toss cut cauliflower with melted butter or avocado oil. Season to taste with season salt, pink salt, pepper, etc. Roast in 375 degree over for 20 minutes, turn cauli over and roast for another 15-20 minutes until slightly crunchy or fork-tender.
While cauli is roasting, heat a large skillet over medium heat, melt butter. Add pressed garlic. Add chicken broth and melt cream cheese into skillet. Once combined, add 4-6 oz of heavy cream, and whisk until creamy. Add nutritional yeast (if skipping the cheeses). Add cheeses (if skipping the nutritional yeast). Bring to a low slimmer without burning or overcooking, until thick and bubbly. If it gets too thick, thin a bit with milk. Sauce should not be TOO thick as it will continue to thicken when cooking. Add precooked bacon crumbles.
Add roasted cauliflower to sauce mixture. Transfer to a sprayed casserole dish, cover with a bit of Mexican cheese, and cook uncovered for an additional 15-20 minutes until sauce is bubbly and top layer is golden brown. Let rest for 10 minutes before serving.
Suggested Mains:
Smoked Briskett, honey ham, ribs
