Sunday, October 18, 2020

CAULIFLOWER WITH CHEESE SAUCE AND CRISPY TOPPING

 



CAULIFLOWER WITH CHEESE SAUCE 

AND CRISPY TOPPING

Wow, this cauliflower au gratin is the tastiest ever!  This recipe will not let you down.  Yum!   Roasting the cauliflower instead of boiling or steaming it was key to the great flavor and texture in this cauliflower casserole.  This is going to make my regular recipe repertoire!


8 cups cauliflower florets (1 lb 12 oz)

1/3 cup light olive oil (75 mL)

1 tsp seasoning salt (5 mL)

1/4 tsp black pepper (1 mL)

Cheese Sauce:

2 tbsp butter (30 mL)

1 tsp crushed garlic (5 mL)

4 oz regular cream cheese (125 g)

1/2 cup whipping cream (125 mL)

1/2 cup water (125 mL)

1/4 tsp salt, OR to taste (1 mL)

11/2 cups grated Cheddar cheese (375 mL)

Crispy Topping:

1/2 cup grated Cheddar cheese (125 mL)

1/3 cup Gluten-Free Bake Mix 2, OR almond flour (75 mL)

2 tbsp butter, melted (30 mL)

 

Preheat the oven to 425°F (220°C).

Place cauliflower florets in large bowl.  In small bowl, combine olive oil, seasoning salt and black pepper.  Pour over cauliflower and toss to combine well.  Place cauliflower on large cookie sheet.  Bake 20 minutes. 

Cheese Sauce:  In saucepan, melt butter and stir in garlic.  Cook 1 to 2 minutes.  Add cream cheese (cut into chunks), whipping cream, water and salt.  Stir occasionally until the cream cheese has melted.  Stir in Cheddar cheese and remove from heat when the cheese has melted.  

Place roasted cauliflower in a 1 qt (1 L) casserole dish.  Pour cheese sauce over cauliflower and combine well.  Bake another 15 to 20 minutes; depending on how soft you like your cauliflower (a little texture is nice).  Top with Crispy Topping bits and serve.  

Crispy Topping:  In small bowl, combine Cheddar cheese and Gluten-Free Bake Mix 2, OR almond flour.  Stir in melted butter.  Press into a glass pie dish and bake along with the cauliflower until golden brown.  Break it up into little bits.

Yield:  8 servings

1 serving

345.3 calories

10.6 g protein

31.5 g fat

1.6 g fiber

5.1 g net carbs 


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