Loaded ‘Cauli & Cheese’ Bake

{New} Loaded ‘Cauli & Cheese’ Bake

We’re feeling the seasons change to cooler temps, and that means we’re craving warm comfort foods….or is it just me?!

Cauliflower is an insanely versatile cruciferous vegetable – one that we should all be eating more of!

This recipe is satisfying on so many levels, and one that I like to make when my cravings for something really indulgent are SCREAMING at me!

Creamy and Delicious Comfort Food with WAY less carbohydrates and a bit more nutrition than the traditional cheesy Mac.

Consider doubling up this recipe, and adding it to your holiday table to create an extremely decadent, and satisfying lower carbohydrate option for your guests.

Note: There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible. We believe there is a place for everything in moderation, and that we can still live a healthy lifestyle without being ULTRA ridged.

We eat bacon a few times each month at our house because it’s something we (REALLY) enjoy!

Makes about 4 servings

Ingredients:

• 1 large head cauliflower, broken into florets
• 1-1/2 cups unsweetened almond, coconut, cashew, or whole cow’s milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt, or to taste
• 1/4 tsp ground pepper
• 1 Tbsp gluten free flour, or Arrowroot powder
• 1/2 cup shredded sharp cheddar
• 1/2 cup grated parmesan cheese
• 4 slices nitrate free bacon, cooked and crumbled
• 3 green onions, thinly sliced
• a small handful of fresh chopped parsley, to garnish

Instructions:

Preheat your oven to 375 f.

Bring a large pot of salted water to a boil, and add in your cauliflower. Blanch for 2-3 minutes, then place it into a colander to drain well.

In a large saucepan, whisk your milk, garlic & onion powder, salt, pepper, and gluten-free flour, then place it on low heat. Once heated, stir in the cheddar and parmesan and stir until melted and well incorporated.

Remove from the heat.

Add your completely drained cauliflower to a baking dish and pour your cheese sauce over top, then gently stir to coat well.

Sprinkle with crumbled bacon and green onions and bake in your preheated oven until hot and bubbly, about 15-20 minutes.

Garnish with fresh chopped parsley and enjoy!

Rachel

Loaded 'Cauli & Cheese' Bake

Category: Dinner, Recipes

Servings:  4

Ingredients

• 1 large head cauliflower, broken into florets
• 1-1/2 cups unsweetened almond, coconut, cashew, or whole cow's milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt, or to taste
• 1/4 tsp ground pepper
• 1 Tbsp gluten free flour, or Arrowroot powder
• 1/2 cup shredded sharp cheddar
• 1/2 cup grated parmesan cheese
• 4 slices nitrate free bacon, cooked and crumbled
• 3 green onions, thinly sliced
• a small handful of fresh chopped parsley, to garnish

Instructions

1. Preheat your oven to 375 f.
2. Bring a large pot of salted water to a boil, and add in your cauliflower. Blanch for 2-3 minutes, then place it into a colander to drain well.
3. In a large sauce pan, whisk your milk, garlic & onion powder, salt, pepper and gluten free flour, then place it on low heat. Once heated, stir in the cheddar and parmesan and stir until melted and well incorporated.
4. Remove from the heat.
5. Add your completely drained cauliflower to a baking dish and pour your cheese sauce over top, then gently stir to coat well.
6. Sprinkle with crumbled bacon and green onions and bake in your preheated oven until hot and bubbly, about 15-20 minutes.
7. Garnish with fresh chopped parsley and enjoy!

6.4.5

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