Sort ingredients
ligonfamily84
QR Code
Listen
Pdf
To a large stockpot, place a steamer basket into the pot and fill the pot with 1 inch of water. Bring to a boil. Add the cauliflower florets to the steamer basket, cover and let steam for 3-5 minutes or until cauliflower is fork tender. Remove from heat and any water and set aside.
To a medium sauce pan, melt butter over medium heat. Sprinkle in almond flour and stir for 30 seconds.
Slowly add heavy cream while stirring constantly. Add salt. Let mixture come to a boil and let simmer for 5-7 minutes or until mixture has thickened enough to coat the back of a spoon.
Once cream base has thickened, slowly add in shredded cheese, adding in a handful at a time and stirring until smooth. Continue until all the cheese has melted and cheese sauce is smooth and creamy. Remove cheese sauce from heat.
Add cauliflower florets into the cheese sauce and stir until florets are well coated. Serve immediately.