What better way to warm up than with a big bowl of cheesy cauliflower goodness? Use this dish as a side, a snack, or an easy low carb and keto friendly meal. You’re welcome!
Ingredients
1 large cauliflower (leaves cut off), broken into florets
500ml plant milk of your choice (we used coconut)
4 tbsp plain flour
50g BioButtery
150g BioCheese Cheddar Shred
Method
1. Heat the oven to 200°C. Fill a large saucepan with water and bring to the boil. Then add cauliflower pieces and boil for about five minutes or cooked through.
2. In the meantime, add plant milk, flour and BioButtery to a saucepan. Turn on the stovetop to medium heat.
3. Start whisking the mixture together fast. The BioButtery will melt and the mixture will come to the oil. As this happens, the flour will disappear and the sauce will begin to thicken.
4. Whisk for another two or so minutes while the sauce bubbles, then stir in the BioCheese Cheddar Shred and continue stirring until melted.
5. Remove the cauliflower from the stove, then drain and place in an ovenproof dish.
6. Pour the cheese sauce over the cauliflower and bake for 20 minutes until golden and bubbling.
Enjoy!