I honestly didn’t forget my “baby update” this week. I took pictures today but just didn’t feel like doing the photo-editing yet, so I’ll get my baby note up tomorrow.

So for now, I give you cauliflower gratin. It had a little bit of extra moisture but I think if I roast the cauliflower next time instead of steaming it, that wouldn’t be an issue. Other than that, the flavor was great and it was a nice change from our usual “plain” cauliflower (roasted with EVOO and salt, or steamed with butter and salt).

Cook your chopped-up head of cauliflower. Like I said, I think roasting it might be the best bet here.

Meanwhile, heat 2-3 Tbsp of butter in a saucepan, and stir in some flour or coconut flour or arrowroot or other thickener. I used coconut flour. Cook the thickener with the butter until it’s a nice roux.

Then splash in a little bit of cream, and stir.

Once the cream is warm, but not simmering or boiling, stir in some grated cheddar cheese. I think I used about a cup and a half.

Stir until a nice cheese sauce appears out of the mess. Add seasonings – I did a bunch of chili powder and some salt. Simple. Garlic would’ve been good too.

Then, in a casserole dish, combine your cauliflower with the cheese sauce to coat. Then top with more cheese.

Broil, uncovered, until the top is browning and bubbly.

We ate ours with nitrate-free (not that I think that’s a big issues, honestly) beef hotdogs.  It was a pretty tasty meal. Easy, and a change from the “usual” cauliflower sides I tend to make.