Ingredients:

  • 1 large head cauliflower (about 2 lbs or 900g), cut into bite-sized florets
  • 4 tbsp (57g) unsalted butter, divided
  • 1/4 cup (30g) all-purpose flour substitute (almond flour or coconut flour)
  • 2 cups (470ml) whole milk (or unsweetened almond milk for lower carbs)
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and freshly ground black pepper to taste
  • 2 cups (225g) shredded sharp cheddar cheese, divided
  • 1 cup (115g) shredded Gruyere cheese (or Monterey Jack), divided
  • Optional: 2 slices of bacon, cooked and crumbled

Instructions:

  1. Steam or boil the cauliflower florets until tender-crisp. Drain well and set aside.
  2. Melt 2 tbsp butter in a saucepan. Whisk in the flour substitute until smooth. Gradually whisk in the milk until smooth and thickened.
  3. Stir in nutmeg, garlic powder, onion powder, salt, and pepper. Simmer until slightly thickened.
  4. Remove from heat and stir in 1 1/2 cups cheddar and 3/4 cup Gruyere until melted and smooth.
  5. Gently fold the cooked cauliflower into the cheese sauce. Pour into the baking dish.
  6. Top with the remaining cheddar and Gruyere cheese and optional crumbled bacon.
  7. Bake at 375°F (190°C) until golden brown and bubbly, about 20 minutes.