Servings: 8 servings 1x
Ingredients
- 1 medium head of cauliflower
- 2 tbsp butter
- 1 tbsp cassava flour (or regular flour)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese + more for topping
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup crushed pork rinds or pork panko
Instructions
- Preheat oven to 350F
- Cut cauliflower into bite size pieces – each floret can be cut into 3-4 pieces
- Place cauliflower in a large pot with water and a steamer basket and steam until soft enough to pierce with a fork, but not too soft about 10 minutes
- Remove steamed cauliflower from the pot and drain water and set the cauliflower aside
- Return the pot to the stove over med-low heat
- Add butter to the pot
- As soon as the butter melts fully add the cassava flour and a splash of cream to the pot
- Whisk vigorously until a paste forms
- Pour in the remainder of the cream, salt and pepper and mix thoroughly
- Leave the pot on burner, but turn off the heat and pour in 2 cups of cheese
- Mix continuously until the cheese melts
- Add the steamed cauliflower to the cheese mixture and toss until all pieces are coated
- Pour cheese and cauliflower mixture into a greased medium casserole dish and top with more cheese and crumbled pork rinds
- Bake in the oven for 25 minutes until the top is browned and the cheese is bubbling
- Enjoy immediately or store in the refrigerator for up to 5 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.