Ingredients
Cauliflower:
- 2 1/2-3 lb head of cauliflower
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/4 tsp black pepper
- salt to taste
Cheese sauce:
- 3 tbsp butter
- 3 tbsp all purpose flour can use all purpose GF flour
- 1 1/4 cup whole milk or 2% milk
- 4 oz sharp white cheddar cheese block
- 8 oz Monterrey Jack cheese block
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- salt to taste
Topping:
- 1 1/2 cups shredded Mozzarella cheese
Instructions
- Preheat the oven to 375° and lightly grease an 8×8 baking dish. (You can also use a different sized baking dish that’s about 2 quarts in size.)
- Wash the head of cauliflower and cut off the florets. Chop florets into bite-size pieces and try to make them close to the same size.
- Saute cauliflower pieces with some olive oil, salt, pepper, and garlic powder over medium heat. Cook until it’s partially softened but still have a little crunch in the middle. (This could take 10-15 minutes, depending on how large you cut the pieces.)
- Take cauliflower out of the pan and set it aside.
- Melt butter in the same pan and whisk in flour. Keep whisking and slowly start pouring in milk. Keep gently whisking until all incorporated.
- When the milk mixture is warmed, start adding cheese one handful at a time. Continue to whisk and add the cheese in handfuls until all is smooth and melted. Season with salt, garlic powder, and pepper.
- When the cheese sauce is smooth, mix it with cauliflower and transfer into a greased baking dish.
- Spread cauliflower evenly in the baking dish and top it off with shredded Mozzarella cheese.
- Bake it for about 15 minutes. You can turn on the broiler until the top is golden but keep an eye on it.
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