Cauliflower Cheese!
It’s firm enough to slice, cube, and even grate, yet it melts
perfectly to use in macaroni or a grilled cheese sandwich. The
possibilities are endless! (and it really tastes like cheese!)
Try it with my Chili Cheese Bowl or my High Protein Pasta Salad (just omit the turmeric to create “mozzarella style” cheese)
Ingredients:
1 med. head of cauliflower
1 Tbsp coconut oil or ghee
1 Tbsp ACV (apple cider vinegar)
2 tsp turmeric powder
2 tsp sea salt
3 Tbsp of grass-fed gelatin
Optional “add-ins” to taste:
• Taco seasoning
• Onion/garlic powder
• Red pepper flakes
• Mustard
Directions:
1. Steam cauliflower until soft.
2. Transfer cauliflower while still hot into your blender (I used my Vitamix). Do not add water.
3. Puree cauliflower until smooth, then add all other ingredients EXCEPT gelatin and blend again.
4. While blender is on lowest speed, add gelatin secure lid, then blend on high a few seconds until well mixed.
5. Pour “cheese sauce” into a dish lined with parchment paper for easy removal and refrigerate for about 3 hours until firm.
