Servings: 6
⦿ Net Carbs per serving: 8.8

1-1½ large Cauliflower, separated into florets
2 tbsp Butter, Kerry Gold, plus extra for greasing pan
2 cloves Garlic, minced
¾ c Whipping Cream
¾ c Vegetable Stock
4 oz Cream Cheese, room temp
2 c Irish Cheddar, Kerry Gold, shredded -
reserve ½ c
1½ c Parmesan, shredded - reserve ½ c
1 tsp Herbs de Provence

Garnish:
Kosher Salt, as desired
Black Pepper, fresh ground, as desired
Parsley, fresh chopped, as desired

Instructions:
1. Grease a 9 x 9 pan with butter.
2. Boil Cauliflower florets in salted water for about 10 minutes until slightly tender. Remove from water and drain on a paper towel to reduce excess water.
3. Preheat oven to 350° F.
4. In a saute pan melt Butter on medium heat. Add Garlic and cook for a couple of minutes. Add Whipping Cream and vegetable stock and reduce by about half.
5. Stir in Cream Cheese and whisk until well incorporated.
6. Add 1½ c of the Irish Cheddar and 1 c of the Parmesan cheese. Mix until completely melted. Sprinkle with Herbs de Provence and stir together.
7. Layer half of the Cauliflower in bottom of greased 9 x 9 pan. Pour half of cheese sauce mixture over the top. Layer the remaining Cauliflower in the pan and cover with remaining cheese sauce.
8. Sprinkle top with reserved ½ c Irish Cheddar and Parmesan.
9. Put pan into preheated oven and bake for about 25 minutes or until the top is golden brown in places.
10. Sprinkle with Salt, fresh cracked Pepper, and chopped Parsley to garnish as desired.