Recipe Ingredients
- 1/4 cup unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated gruyere cheese, divided
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup Parmesan cheese, divided
- 2 (16-ounce) bags Via Emilia Organic Riced Cauliflower
- 2 cups frozen chopped kale
- 1/2 cup plain bread crumbs
- 1 teaspoon chopped fresh thyme
Recipe Directions
- Preheat oven to 375°F and coat an 8x11-inch baking dish with nonstick cooking spray.
- Melt 2 tablespoons of butter in medium saucepan over medium heat. Add fl our and cook, whisking frequently, until no lumps remain, about 1 minute. Slowly whisk in milk until combined. Cook, whisking frequently, until mixture comes to a boil and thickens, about 3 to 4 minutes. Reduce heat to low and whisk in 1/2 cup gruyere and 1/2 cup Parmesan until a smooth sauce forms, about 1 minute. Season with salt and pepper, and remove from heat.
- Add cauliflower, kale and cheese sauce to prepared baking dish and mix gently to combine.
- Place butter in small microwave-safe bowl. Microwave butter in 15-second increments, stirring between, until melted. Mix bread crumbs, remaining Parmesan, melted butter and thyme together in a small bowl. Sprinkle remaining gruyere evenly over caulifl ower mixture and top with bread crumb mixture. Bake until top is golden-brown and cheese sauce is bubbling, about 25 to 30 minutes. Let cool at room temperature for at least 10 minutes before serving.
