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Cheesy Cauliflower Casserole

This dish is a creamy and cheesy low carb side that would please anyone's taste buds. You definitely won't miss the carbs, but if you prefer you can always substitute the cauliflower with the equivalent of cooked pasta or peeled, diced, and parboiled potatoes.
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Ingredients
  

  • 1 medium head cauliflower
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups half and half or whole milk
  • 4 ounces cheddar or a mixture of your favorites, shredded
  • 2 ounces cream cheese or processed cheese
  • 2 tablespoons panko bread crumbs
  • 1/2 tablespoon olive oil

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • Wash cauliflower then remove leaves for other use.
  • Cut cauliflower into medium sized pieces/chunks and cook in boiling water for 10 minutes then drain.
  • In the meantime, melt butter in a pot on medium low heat. Once completely melted add flour, salt, and pepper and stir well to make a roux. Cook for a minute as you continue to stir.
  • Pour in half of the milk as you stir well until all lumps are gone, then add the rest and stir until smooth.
  • Bring sauce (called bechamel) to a simmer on medium low heat and when you see it popping bubbles then it has also thickened as much as it will so turn off the heat and add your cheeses. Stir well until melted and creamy.
  • Add drained cauliflower to cheese sauce mixture, and gently fold everything together with a rubber spatula and pour into a lightly greased or cooking sprayed casserole dish.
  • Mix panko bread crumbs with olive oil and a dash of freshly grated pepper and sprinkle onto the casserole.
  • Bake, uncovered, for 25 to 30 minutes. If the bread crumbs aren’t as golden as you would like then broil for a minute or two, but keep an eye on it cause broiling can burn the crumbs in the blink of an eye 🙂 .