I call this a Mock Mac and Cheese, because it looks like Mac and Cheese and when I serve it, that’s what most people think it is. In reality this dish is made with cauliflower. It’s a great vegetable side dish to any meal.
4 cups cauliflower (1 ½ lb.), cut into medium florets
2 Tbs. butter or ghee
1 1/2 Tbs. arrowroot powder
1/8 c water
1 cup goat milk
1 clove garlic, minced (1 tsp.)
1 cups grated sharp Cheddar goat cheese
1/4 cup nutritional yeast
1/8 tsp. Herbamare
1/8. tsp. salt
1 egg yolk
1/2 cups fresh gluten free breadcrumbs
1. Preheat oven to 350°F. Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1/2 cup cooking liquid, and set aside.
2. Melt butter in same pot over medium heat. Whisk in milk, garlic, and reserved cooking liquid. Add 1- ½ Tbsp. arrowroot powder to a 1/8 cup water and stir till dissolved. Add to milk, garlic and water. Cook till thickened, approximately 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, nutritional yeast, and egg yolk until cheese is melted. Fold in cauliflower.
3. Coat 8 x 8 inch baking dish with vegetable shortening. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. (I made my own breadcrumbs by tearing up some homemade gluten free focaccia bread, which I then put in a food processor and whirled until crumbs form). Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.