Thick and creamy with a hint of nutmeg, this recipe hits the spot every time. It is simply luscious! and seems almost too good to be true since it's low carb and gluten-free. You can't help but go back for 3rd and 4th! | www.lakesidetable.com
Put chopped cauliflower into a 9x13 inch casserole dish.
Mix the corn starch with the cold milk until it is smooth. Pour the cream into the sauce pan and put it over low heat. Whisk in the corn starch milk mixture and shallots. Turn up the heat to medium and whisk constantly until it is thick and bubbling. Turn off the heat.
Inspired by Ina Garten For a lower fat option check out Ina Garten’s Cauliflower au Gratin.
*3lbs of cauliflower is approximately 2 medium heads of cauliflower.
The cornstarch is used to thicken the sauce. If you're not opposed to gluten or if you don't have cornstarch on hand this is an alternative way to thicken the sauce: