This dish is a crowd PLEASER and literally leaves you wanting more and more and more, until there’s no more.
Ingredients:
2 Heads of Cauliflower
1/4 Cup Salted Butter
3 Tablespoons Almond Flour
2 Cups Almond Milk (Hot)
1/2 Cup Heavy Whipping Cream (Hot)
1/2 Teaspoon Cracked Pepper
1/4 Teaspoon Nutmeg
3/4 Cup (White Chedder, Mozzarella, Gruyere, or any mild White Cheese will work)
1/2 Cup Black Truffle Cheese (we used Gouda)
1/2 Cup Grated Parmesan
1/4 Cup Bread Crumb alternative (we use Bacons Heir)
1/4 teaspoon Xantham Gum **
Directions:
Preheat at oven to 375°F
Cut cauliflower into large florets and steam them in a large pot of boiling salted water for 5 to 6 until tender but still firm.
Drain and let sit.
Meanwhile, melt 1/2 the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
Pour the hot milk & hot HWC into the mixture and stir until it comes to a boil.
Boil, whisking constantly until thickened. Patience is key here. Add Xantham Gum to help the process. You want the mixture to lightly coat the back of a wooden spoon.
Remove from heat, add salt (to taste) pepper, nutmeg, 1/2 of the White Cheese chosen, and the all of the Parmesan. Stir until melted together. Save the Truffle cheese and the rest of the white cheese aside.
Pour 1/3 of the sauce on the bottom of the casserole dish, place the drained cauliflower on top and spread the rest of the sauce evenly on top. Then spread the rest of the cheese and truffle cheese on top. Lastly, spread the breadcrumb replacement All over so it’s evenly coated.
Melt at the rest of the butter and drizzle on top of everything and season with S&P.
Bake for 25-30 mins until browned.
Enjoy!
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