Total: 35 min
Bake: 10 min
Servings: 6 servings
2 Tbsp. olive oil
1 tsp. salt
½ tsp. freshly ground black pepper
¼ tsp. granulated garlic
1 tsp. dried parsley
1 large head cauliflower, cut into bite-sized florets
1 cup shredded cheddar cheese
½ cup shredded gruyère cheese
4 slices of sharp cheddar
½ cup full-fat coconut milk
1 Tbsp. ghee
⅛ tsp. ground nutmeg
¼ cup grated Parmesan cheese
1/2 cup breadcrumbs, optional
Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine olive oil, salt, pepper, garlic, and parsley. Add cauliflower and toss to coat.
Arrange cauliflower on a baking sheet in a single layer. Roast 15 minutes or until browned and crispy. Transfer cauliflower to an 8″ × 8″ baking dish.
Combine remaining ingredients except Parmesan cheese in a medium saucepan over medium heat. Stir and allow to simmer 5 minutes. Pour over cauliflower and toss to coat completely. Layer 4 slices of sharp cheddar and sprinkle the breadcrumbs over top. Then add parmesan cheese.
Bake 10 minutes or until starting to brown. Remove and allow to cool.
Divide into six equal portions and transfer each portion to an airtight container. Store in the refrigerator until ready to eat.
This is not a creamy mac -n- cheese. The purpose is to reduce fat and calories 🙂 Just don’t want you disappointed!
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