Instructions
- Preheat your oven to 400 degrees f. and spray an 8×10-inch oven-safe serving dish.
- Fill a large pot with about 2 inches of salted water. Set up your steamer basket and add in the cauliflower florets. Place the lid on and steam for about 5-7 minutes, or just until the cauliflower is tender but still has a crunch. Check with a fork! Then drain all water, and set aside.
- Place a medium skillet over medium-high heat, and melt your ghee.
- Add in onions and sauté until translucent, about 4 minutes. Add in the garlic and flour, stirring constantly cook for 1 minute.
- Gradually pour in your milk, add nutmeg, sea salt and pepper to taste (about 1/4 teaspoon or so of each). Cook stirring constantly to dissolve all lumps, until mixture starts to thicken, about 3 minutes.
- Stir in 3/4 cup cheddar and all parmesan cheese, continue stirring until completely melted.
- Ladle about 1/3 of this cheese sauce into the baking dish as shown in the video.
- Layer in your steamed (completely drained of moisture by now) cauliflower and sprinkle bacon on top.
- Spoon over the remaining cheese sauce, and spread as evenly as you can.
- Sprinkle with the remaining 1/4 cup of cheddar cheese and bake, uncovered for about 15 minutes in your preheated oven.
- For extra golden topping, broil during the final 2-3 minutes of baking time.
- Allow to cool for several minutes, garnish with fresh parsley and serve warm.
