I apologize, first of all, for the awful photo of this recipe. I made it for an Easter dinner side dish that I took to my in laws’ house and I completely forgot to take a picture. This was the best I could do while at the dinner table.
That said, go into this one with the understanding that this. Dish. Is. Insanely. Good. (and Cauliflower has crazy health benefits
!) I actually whipped it up because my husband wanted homemade macaroni and cheese and I wanted to find a way to “healthify” it. The end result was completely amazing. You could easily add some diced chicken breast into this and make a delicious main course casserole from it. Eat this and not only do you end up with a helping of spinach in your belly, but you’ll also completely obliterate any cravings you might have for mac and cheese. Oh, and did I mention it’s seriously way better than macaroni and cheese?! It is.
I thickened my sauce with just a tablespoon of millet flour, but you could easily use arrowroot instead. It does not contribute much in the way of carbs because you’re using so little in the recipe, so don’t fret. In fact, it adds less than one gram of carbs per serving.
I decided to add a little bit of red pepper flakes because I thought it would be tasty to make it have a teeny tiny kick to it. It’s just perfect. Not outwardly spicy, but it leaves a slight pleasant spiciness in the mouth on the finish. It’s a real treat for the senses!
OK, have at it. Serve this instead of scalloped potatoes or any other potato dish. You’ll get rave reviews. I swear!
White Cheddar & Garlic Cauliflower Florentine Bake
1 head cauliflower, florets only, chopped
3 cups organic baby spinach, raw
2 T grass-fed butter
1 T millet flour or arrowroot starch
4 oz. raw milk white cheddar cheese, grated (I used Organic Valley)
2 oz. cream cheese, softened
½ cup water
½ cup organic half and half
½ tsp. garlic powder
2 T fresh basil, chopped (or ½ tsp. dried basil)
¼ tsp. red pepper flakes
¼ tsp. salt
¼ tsp. black pepper
2 T grated parmesan cheese
d 1. Preheat oven to 350.
2. Place cauliflower florets in an open container in the microwave for five minutes. Set aside.
3. Wilt the spinach by placing it into a microwave-safe container with a teaspoon of water, uncovered, in the microwave for 45-60 seconds. Set aside.
4. In a saucepan, melt the butter and then stir in the millet or arrowroot to make a roux. Use a wire whisk to continuously move the butter/flour combo over low heat until it turns light brown.
5. Add in the water and half and half and whisk until well mixed. Add in cream cheese and grated cheese until smooth and melted.
6. Add in garlic powder, basil, red pepper flakes, salt and pepper and continue to whisk.
7. Mix the cauliflower and spinach into the sauce mixture in the pan. Mix gently until sauce is evenly distributed over the veggies.
8. Put the mixture into a casserole dish (mine was 7×7 and it worked well).
9. Top the mixture by sprinkling it with grated parmesan cheese.
10. Bake for about 20 minutes at 350 degrees or until mixture is hot and bubbly. Serve and enjoy!
Makes six to eight servings.
Nutrition (in 1/6th recipe): 195 calories, 9 g carbs, 3 g fiber ( 6 g net carbs ), 16 g fat, 9 g protein