- 1 medium head cauliflower
- 2 tbs butter
- 1 cup heavy whipping cream
- 1 tbs arrowroot flour
- 6 oz gruyere cheese
- 6 oz sharp cheddar cheese
- Approx 1/3 cup grated parmesan cheese
- Approx 1/3 cup crushed pork rinds
- Fresh ground pepper
DIRECTIONS:
Preheat over to 425 degrees
CAULIFLOWER:
Cut cauliflower florets into bite-size pieces
Boil a pot of water
While water heats up, fill large bowl with cold tap water and add ice cubes to it, set aside
Blanch cauliflower-when water is boiling, put cauliflower into boiling water, boil for approximately 4 to 5 minutes, drain immediately and immediately put into bowl with ice water for approx 3 minutes, drain and set aside. You want cauliflower to be cooked but not soft, still some firmness to it
CHEESE SAUCE:
Grate gruyere and cheddar cheese - set aside
Put large skillet on low heat, melt 2 tbs of butter, add whipping cream, heat for a couple of minutes, slowly add 1 tbs of arrowroot, stir till all lumps are gone and starts to slightly thicken. Add grated gruyere and cheddar cheese, stir until all melted. Add fresh ground pepper to taste.
Add the cooked cauliflower to the cheese mixture, stir till cauliflower is completely covered with cheese sauce.
Pour cauliflower cheese mixture into a small ceramic casserole dish(my dish was 10”x6” and pretty shallow) and top with parmesan cheese and crushed pork rinds.
Put dish into oven and bake for approx 8 minutes, then put under broil until top is nice brown color