Creamy Cauliflower Side Dish

The Creamy sauce in this dish is a family favorite; it uses arrowroot flour to thicken instead of the typical white flour.  

SERVES 6-8

INGREDIENTS:

1 large head organic cauliflower, whole with leaves trimmed

CHEESE SAUCE:

1 stick/ 1/2 cup ghee

½ c. arrowroot powder

2 c. full fat coconut milk

1 tsp. sea salt

¼ tsp. pepper

Dash of granulated garlic

Dash of cayenne pepper

DIRECTIONS:

In a large pot with a steamer basket, steam the head of cauliflower for 20 minutes or until soft in the center.

Meanwhile, in a medium saucepan, melt ghee on medium-low heat.  Sprinkle in the arrowroot powder and whisk until mixture bubbles.

Add 1 cup of coconut milk, turn burner up to medium-high heat, and whisk in.  Once incorporated and thickened, add the other cup of coconut milk. Whisk again until thickened.  At this point, the sauce should be thick.  Thin the sauce out with more milk or thicken with more arrowroot according to your own preferences.  Add in the salt, pepper, garlic and cayenne. Remove from heat and set aside.

Preheat oven to 350°F. Place steamed cauliflower head into a deep baking dish.  Pour cheese sauce over and bake uncovered for 15 minutes or until sauce begins to bubble again.  Turn boiler high and let the top of dish brown slightly.  Remove from oven and serve.

NOTE: I like to add a little sea salt and freshly ground pepper once served.

Enjoy!