Low Carb Cheesy Cauliflower Gratin

Turn oven to 375ºF and bring a large pot of salted water a boil. Add cauliflower (once boiling) and cook until it just begins to become tender, about 5–7 minutes. Drain well and then spread out onto some paper towels. Use another layer of paper towel to gently press as much moisture out of the cauliflower as you possibly can.

While cauliflower cooks, melt butter in a medium pan over medium/high heat. Once melted, add almond flour and coconut flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.

Whisk in milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Once boiling, reduce heat to medium, stirring occasionally, until very thick, about 7–8 minutes. Remove milk mixture from heat and whisk in 1/2 cup of the cheese until smooth.

Spread 1/3 of the sauce on the bottom of an 8×8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with remaining cheese.

Bake until golden brown and bubbly, about 25–30 minutes. If desired, broil for 2–3 minutes until golden. Let stand for 5 minutes and devour!