For those of us who love mac and cheese but want to stay grain free
Loaded Cauliflower "Mac and Cheese"
Creamy, rich and delicious
Preheat oven to 350°.
Place cauliflower florets in a microwave safe dish and cook until just about done.
If no microwave, In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain cauliflower of water.
For caramelized shallots:
heat 1/4 cup grass fed butter in a skillet until hot. cook shallots until well browned...about 10 minutes. Set aside on paper towels.
If using bacon...cook until crispy...set aside on paper towels and crumble.
Make cheese sauce:
In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add arrowroot and stir until golden, 2 minutes. Add milk and bring to a low simmer andcook til a bit thickened. Add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted, then season with salt and pepper.
In a large buttered casserole dish, add drained cauliflower and shallots. Pour over cheese sauce and stir until combined.
If using bacon, stir in all but 1 tablespoon until combined. Top with remaining cheddar, bacon. Garnish with sliced tomatoes.
Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes. Let cool slightly, then serve.