Cheese Cauli (Cauli "mac")

I try to avoid labeling things one thing when they are not. The resemblance to mac n cheese wasn't intentional. Though it's fairly low-carb as is, ketoers can use an alternate thickener to flour and use almond milk. Whatever your preference, you'll love this.

Ingredients 

-2 Tbsp all purpose flour 

-2 tbsp unsalted butter (or about 1/4 stick) 

-1/2 tbsp minced garlic, or less if you're squeamish 

-4 oz block of sharp cheddar cheese, cubed or grated. 

-A pinch each of black pepper, cayenne pepper, paprika, and turmeric 

-1/4 tsp whole mustard seeds, or a pinch of mustard powder 

-Half a cup oat milk or regular milk, warmed. 

-1/2 tbsp Kosher salt 

-1 tsp sherry vinegar 

-Whole head of cauliflower, leaves and core removed, coarsely chopped. 

  Procedure for the cheese roux

    On a medium flame, melt the butter and add the flour, stirring continuously for a few minutes until it starts to darken to a tan color. Adjust heat so that it bubbles but doesn't burn. A silicone spatula is ideal here as it squeeges the bottom of the pan as you stir. Press any clumps with the side of the spatula. 

    Add the warmed milk, garlic, spices, mustard seeds, salt, vinegar, and cheese. Stir until it blends. It should be quite thick now.

For the Cauliflower

    Toss the cauliflower in the cheese roux until evenly coated. Place in a roasting pan and cover with foil (or the pan's lid). Roast at 375 for half an hour. Remove the lid or foil and roast for another half hour or so, until cauli is very tender. 

Troubleshooting-

The sauce should be thick when it's done, like in the photo above. If by the time the cauliflower is fully cooked you find the sauce is too watery (you'll see watery liquid sloshing on the bottom of the pan), here's a trick: empty the whole onto a wide non stick pan, and put it on high flame on the stovetop. Cook away the excess water, stirring frequently. In a few minutes, the excess water will evaporate.