5 tablespoons butter, divided
1 small onion, minced
1 clove garlic, minced
2 tablespoons coconut flour
1 can (13.6 ounces) light coconut milk
1/2 teaspoon dry mustard
1/4 teaspoon sea salt
2 cups shredded extra-sharp cheddar cheese
1 large head cauliflower, broken into florets and cut into bite-size pieces
1/4 cup grated parmesan cheese
2 tablespoons ground flaxseeds
In a medium saucepan over medium-high heat, melt three tablespoons
butter. Cook the onion, stirring for five minutes or until lightly
Add the garlic and cook for one minute. Stir in the coconut flour and
cook, stirring constantly for three minutes or until lightly browned.
Stir in the coconut milk, mustard, and salt. Bring to a boil, stirring
Remove from heat and stir in the cheddar and cauliflower until
blended. Pour into the baking dish.
In a small bowl, combine the parmesan, flaxseeds, and the remaining two tablespoons butter. Sprinkle over the casserole.
Bake for 30 minutes or until bubbling and lightly browned.
Nutrition Facts: Serves 6
Calories per serving – 323
Fat – 25g
Carbs – 13.5g
Fiber – 4g
Protein – 12g