Low carb and vegetarian, this cauliflower dish will have the kids begging for more and you might even want to lick the bowl. (I did!)

Ingredients

• 1 Head Cauliflower, chopped, washed
• 1C Whole Milk
• 1C & 1/2C Shredded Cheddar, divided, fresh grated if possible.
• 1C & 1/2C Bread Crumbs, divided, seasoned with salt, pepper, red pepper flake, fennel seed, etc…
• 1/2 Stick Salted Butter
• 4 Garlic cloves, minced

Step

• Preheat oven to 350F.
• In a large heavy pot, bring salted water to a boil.
• Cook Cauliflower 1-2 minutes until soft, strain and leave in colander while working.
• Using the same pot, melt butter and garlic over low heat until garlic becomes fragrant.
• Return Cauliflower to pot. Add breadcrumbs and stir to combine.
• Pour into glass baking dish.
• In the same pot, over no/low heat, combine milk and cheese. Be careful not to scald the milk.
• Increase heat, stirring often with a metal whisk until milk and cheese are thoroughly combined and the sauce is nappe†.
• Pour over cauliflower, top with reserved cheddar, breadcrumbs.
• Bake 15-20 minutes until lightly browned.

†Nappe - french - nap-pay - To coat the back of a spoon. Tested by tracing finger across the back of a spoon and maintaining a distinct separation.