CAULIFLOWER AU GRATIN

INGREDIENTS

For the Sauce: 

• 2 Tablespoons Grass-fed Butter
• 1 Teaspoon Minced Garlic
• 1 Pint Heavy Whipping Cream
• 2 Cups Grated Parmesan (shredded works too)

For the Cauliflower:

• 6 Cups Fresh Cauliflower Florets (frozen works too if thawed)
• ½ Cup Diced Onion
• 6 Bacon Strips Cooked and Chopped (Nitrate Free, Uncured, Gluten Free)
• 2 Cups Mexican Blend Shredded Cheese or Cheddar (The Mexican Cheese contains: Monterey Jack, Cheddar, Queso Blanco, Asadero)
• ½ Teaspoon Salt
• 1 Teaspoons of Pepper (or more to taste)

ASSEMBLY

1. In a medium sauce pan melt the butter with the minced garlic on medium low heat. Once the butter is melted add the pint of heavy cream.
2. Whisk on medium low heat often. Once the sauce begins to simmer, turn down to low.  Let the sauce sit on low and whisk often.
3. Slowly mix in the parmesan one cup at a time continuing to whisk. Keep the temp on low and begin prepping your cauliflower while the sauce thickens.  Whisking occasionally.
4. In a large mixing bowl add the cauliflower, onion, bacon, salt and pepper. Easy on the salt, but generous with the pepper.
5. Once your sauce has thickened, pour in the mixing bowl and stir.
6. In a medium sized baking pan add the ingredients, and top with the shredded cheese.
7. Bake at 375 for about 40 minutes or until your cheese has melted and the sauce begins to bubble slightly on the sides of the pan.

You can prep this a day or two ahead of time and bake when ready.