# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets (approximately 1.5 lbs)
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons almond flour (or coconut flour for nut-free option)
04 - 1 cup whole milk (substitute unsweetened almond milk for lower carb)
05 - 1 cup shredded sharp cheddar cheese (about 4 ounces)
06 - 1/2 cup shredded mozzarella cheese (about 2 ounces)
07 - 1/4 cup grated Parmesan cheese (about 1 ounce)
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon ground mustard (optional)
11 - Salt and pepper, to taste
→ Topping
12 - 1/4 cup grated Parmesan cheese (about 1 ounce)
13 - 1/4 cup shredded cheddar cheese (about 1 ounce)
14 - 1 tablespoon chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4 to 5 minutes until just tender. Drain thoroughly and pat dry with paper towels.
03 - Place the drained cauliflower evenly into the prepared baking dish.
04 - In a medium saucepan over medium heat, melt butter. Whisk in almond flour and cook for one minute. Gradually whisk in milk until smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth. Add garlic powder, onion powder, ground mustard if using, salt, and pepper. Mix thoroughly.
06 - Pour cheese sauce evenly over cauliflower in the baking dish. Stir gently to coat all florets.
07 - Sprinkle the topping Parmesan and cheddar cheeses evenly over the sauced cauliflower.
08 - Bake uncovered for 15 to 20 minutes until the sauce bubbles and the top is golden brown.
09 - Optionally sprinkle with chopped fresh parsley. Serve immediately while hot.
