Here is a wonderful kid friendly recipe that the adults will really enjoy too!
1 large head cauliflower, cut into small florets
1/4 cup coconut creamer
2 tablespoons of grass-fed butter
3 tablespoons of almond flour
1/2 cup of unsweetened almond or coconut milk
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded Raw Cheddar
1/2 cup of parmesan cheese
1/4 teaspoon freshly ground black pepper
1 Tablespoon of coconut oil
1 teaspoon garlic powder
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with olive oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the milk, butter, coconut oil, and mustard until smooth. Stir in 1 cup of the cheese, pepper, and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese, parmesan cheese, and almond flour. Bake until browned and bubbly hot, about 15 minutes.