1 large cauliflower head, cut into small florets
1/2-3/4 cup kefir
1/2 cup goat's milk cottage cheese, pureed
1 1/2 tsp Dijon mustard
1 1/2 cups grated sheep’s or goat’s milk cheddar cheese, plus additional for topping
1/2 teaspoon Black Pepper and/or 1 drop of *Black Pepper Essential Oil
1 teaspoon Sea Salt
1/8 teaspoon garlic powder (I used fresh garlic)
ghee or other grass fed butter
* Always use Certified Pure Therapeutic Grade (CPTG) essential oil intended for dietary use
Preheat oven to 375 degrees Fahrenheit. Grease 8” x 8” pan with ghee.Bring a pot of salted water to a boil. Add cauliflower and cook until slightly tender, about 5 minutes. Drain and pat dry with paper towels. Spread in prepared pan.
In a saucepan over medium high heat, mix together the cottage cheese, kefir and mustard until smooth. Stir in cheese, sea salt, black pepper, and garlic powder until cheese just starts to melt. Pour over cauliflower and stir. Top with additional cheese if desired and bake for 10–15 minutes.
I have a spray top on my black pepper oil and I give it a quick 'spritz' before serving. I LOVE black pepper oil...
* Use only Certified Pure Therapeutic Grade (CPTG) essential oils intended for dietary use
Modified Dr. Axe