The cheese sauce in this dish is a family favorite; it uses arrowroot flour to thicken instead of the typical white flour.  Raw dairy is best, if you do not have access to it, organic pasteurized dairy is the next best thing.

Serves 6-8

Ingredients:

1 Large head organic cauliflower, whole with leaves trimmed

Cheese Sauce:

1 Stick pastured, unsalted butter (I buy this kind)

½ c. Arrowroot powder

2 c. Coconut milk

1 tsp. Sea salt

¼ tsp. Pepper

Dash of granulated garlic

Dash of cayenne pepper

Directions:

In a large pot with a steamer basket, steam the head of cauliflower for 20 minutes or until soft in the center.

Meanwhile, in a medium saucepan, melt the stick of butter on medium-low heat.  Sprinkle in the arrowroot powder and whisk until mixture bubbles.

Add 1 cup of milk, turn burner up to medium-high heat, and whisk in.  Once incorporated and thickened, add the other cup of milk. Whisk again until thickened.  At this point, the sauce should be thick.  Thin the sauce out with more milk or thicken with more arrowroot according to your own preferences.  Add in the salt, pepper, garlic and cayenne.  Turn the heat down to low and add the Colby and Sharp cheddar.  Stir in with a wooden spoon until melted. Remove from heat and set aside.

Preheat oven to 350°F. Place steamed cauliflower head into a deep baking dish.  Pour cheese sauce over and bake uncovered for 15 minutes or until sauce begins to bubble again.  Turn boiler high and let the top of dish brown slightly.  Remove from oven and serve.

NOTE: I like to add a little sea salt and freshly ground pepper once served.

Enjoy!