Today we are going to reduce our carb intake. I frequently replace potatoes, rice, and pasta with cauliflower. According to WebMD, one of the health benefits of eating cauliflower is helping you stay hydrated. Cauliflower has substances that prevent cancer, keeps your thyroid from absorbing iodine; it also has anti-inflammatory, antiviral, and antibacterial effects.
2 heads of cauliflower, wash and cut off the florets, 2 tablespoons white truffle oil, 1 cup heavy whipping cream, 1 (8oz.) package cream cheese, softened, 3 cups sharp cheddar cheese, shredded, 3 cups montery jack cheese, shredded.
TOPPING: 1 cup chicken chicharrones, crushed, 1/2 cup sharp cheddar cheese, shredded, 2 tablespoons white truffle oil, 1 tablespoon fresh flat-leaf parsley, chopped, 1 tablespoon fresh cilantro, chopped.
Preheat the oven to 350 degrees. Get out a 9×13 inch baking dish. Lightly grease the dish with butter. Add the cauliflower florets to the baking dish. Pour the truffle oil into a cup, add 1 tablespoon of salt and 1/2 tablespoon of white pepper, mix well. Sprinkle the truffle oil over the florets, mix well. Bake the cauliflower for 20-minutes, toss and bake another 15 minutes or until they are fork tender and browned. While the cauliflower is in the oven, make the cheese sauce. Get out a pot add the butter, cream cheese, and cream. Stir until the cream cheese has blended and the mixture is creamed. Add the cheese continue to cook until all the cheese is melted and blended. Pour the cheese sauce over the cauliflower, mix well. Return to the oven and bake another 10 minutes. Make the topping. Get out a bowl, dump everything in the bowl, except the parsley and cilantro. Mix well. When the dish is hot and bubbly, remove it from the oven, evenly sprinkle the topping. Return to the oven bake until the topping is toasted. This step takes 2-3 minutes. Remove from the oven and garnish with the chopped parsley and cilantro.