Craig had this wonderful dish at a restaurant while in Chicago. I thought it would be a great addition for Thanksgiving dinner!
2 large heads cauliflower, cut into 1-inch florets
4 Tbsp butter or coconut oil (divided)
1 TBS Celtic sea salt
2 tsp dry mustard
1 cup veggie/chicken broth
3 ounces cream cheese
2 cups freshly grated fontina cheese (or other soft white cheese)
2 cup freshly grated sharp cheddar
Freshly ground black pepper, to taste
3 TBS freshly grated Parmesan cheese (if desired)
OPTION 1: Preheat oven to 400 degrees and line a baking sheet with foil. In a large bowl, combine cauliflower, 2 TBS melted butter, salt and toss to combine. Place on baking sheet and roast until desired degree of tenderness (about 10 minutes for crisp tender, 20 for very tender). Remove from oven and place cauliflower in gratin pan. (I liked this way better because I love the "caramelized" flavor cauliflower can have).
OPTION 2: Bring a large pot of chicken broth to a boil. Place cauliflower in the broth and boil for 5 minutes or until tender. Remove from heat and strain the cauliflower well. Place in gratin pan. (Craig liked this way better because it was a soft and tender cauliflower that reminded him of a potato).
Meanwhile, in medium sauce pan over medium low heat, melt 2 TBS butter. Whisk constantly until starting to lightly brown, about 2 minutes, and slowly add chicken broth and cream cheese. Once completely combined, add shredded cheese and stir to combine until smooth.
Pour cheese mixture over top of cauliflower, sprinkle Parmesan cheese on top if using, and place in oven on middle rack. Turn broiler on low and cook until cheese sauce bubbles slightly. Remove from oven and serve immediately. Serves 8.
NUTRITIONAL COMPARISON:
Using Potatoes: 499 calories, 49.3 carbs, 4.4 fiber
Using Cauliflower: 332 calories, 3.8 carbs, 1.7 fiber
