Ingredients
- 1 large cauliflower
- 2 cups 1 pint milk (whatever milk you prefer thin coconut, almond, hemp…)
- 1 oz (30 g) butter
- 1 tsp konjac flour (glucomannan powder)
- 5 oz (140 g) strong Cheddar cheese, grated (shredded)
- Sea salt
- Ground black pepper
How to Make It
- Discard the outer leaves of the cauliflower and separate the head into florets.
- Steam the florets in a steamer for 15 minutes, or until just tender when pierced with a knife.
- Place florets in a baking dish, head side up.
- Meanwhile, put the konjac flour in a small bowl, and using a small whisk, pour 1 cup ½ pint of milk into the bowl and immediately whisk quickly to disperse the flour thoroughly.
- Pour into a pan and cook over medium heat, stirring thoroughly and continuously until the sauce thickens.
- Add the other 1 cup ½ pint of milk and stir well.
- Add 4 oz (110 g) of the cheese and stir well.
- Season with sea salt and ground black pepper.
- Once the cheese has completely melted, giving you a smooth, thick sauce, pour it evenly over the cauliflower florets.
- Sprinkle the remaining cheese evenly over the top of the sauce.
- Place under a hot broiler (grill) until the top is lightly browned and bubbling.
