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–+ servings

Loaded Cauliflower "Mac and Cheese"

Creamy, rich and delicious
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 10
Course: Main Dish, Side Dish
Ingredients Method

Ingredients
  

  • 1 large head cauliflower cut into small florets
  • 2 tbsp grass fed butter
  • 3 cloves garlic minced
  • 3 tbsp arrowroot
  • 2 cups raw grass fed milk almond milk, or coconut milk
  • 2 oz cream cheese softened
  • 1 1/2 cup grass fed cheddar cheese shredded and divided
  • 3 large shallots sliced thinly
  • kosher sea salt to taste
  • black pepper freshly ground - to taste
  • 6 slices pastured bacon optional

Method
 

  1. Preheat oven to 350°. Place cauliflower florets in a microwave safe dish and cook until just about done. If no microwave, In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain cauliflower of water.
  2. For caramelized shallots: heat 1/4 cup grass fed butter in a skillet until hot. cook shallots until well browned...about 10 minutes. Set aside on paper towels.
  3. If using bacon...cook until crispy...set aside on paper towels and crumble.
  4. Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add arrowroot and stir until golden, 2 minutes. Add milk and bring to a low simmer andcook til a bit thickened. Add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted, then season with salt and pepper.
  5. In a large buttered casserole dish, add drained cauliflower and shallots. Pour over cheese sauce and stir until combined. If using bacon, stir in all but 1 tablespoon until combined. Top with remaining cheddar, bacon. Garnish with sliced tomatoes.
  6. Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes. Let cool slightly, then serve.

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