This is a great side dish and can be served with your favorite protein. I dare you not to take your protein and dip it in the cheesy sauce.
INGREDIENTS:
1 medium cauliflower head
0.75 cup cheddar cheese
0.25 cup grated parmesan cheese
0.75 cup almond milk
1 garlic clove
0.25 tsp ground nutmeg
0.5 tbsp olive oil
DIRECTIONS:
1. Preheat the oven on medium broil and line a large baking tray with parchment paper. Grease a baking dish with oil and set aside.
2. Wash cauliflower, patting excess moisture with paper towel. Cut into florets, discarding stem.
3. Arrange cauliflower florets in prepared baking tray, spray with cooking oil, seasoning with salt and pepper. Toss to coat well.
4. Broil for 10-12 minutes, until charred and tender crisp. While cauliflower is broiling, prepare the cheesy sauce.
5. In a skillet, heat oil on medium heat. Add garlic and cook for 1 minute.
6. Add milk, whisking until mixture bubbles slightly. Reduce heat to low and whisk in cheddar cheese and ground nutmeg. Mix thoroughly.
7. Adjust seasoning with salt and pepper to your taste.
8. Remove cauliflower from oven and transfer to prepared baking dish.
9. Pour cheesy sauce on top and mix well if desired. Top with parmesan cheese.
10. Change oven settings to 375 degrees convection/fan assisted (or 425 regular). Bake for 10 -12 minutes until hot and bubbly.
11. Remove and let cool slightly. Garnish with fresh parsley and chili flakes if desired.
This recipe serves 4.
Tip: You may refrigerate leftovers in an airtight container but do not freeze, as the cauliflower will release water when reheated this way. Eat refrigerated leftovers within 2 days.
Tip: You may use cream instead of almond milk if you’d like even thicker cheese sauce.
MACRO INFO:
292 Calories, 22.7g Fat, 7.2g Net Carbs, 13.9g Protein
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