Cavolfiore ai Cinque Formaggi

This is a special-occasion dish because of the high calories and carbs (at least for me). But oh my, does it deliver creamy, rich comfort-food goodness.

Cavolfiore ai Cinque Formaggi
(Cauliflower with Five Cheeses)
Makes five 1-1/2-cup servings // 555 calories, 9 net carbs

For the base:
7-1/2 cups small cauliflower florets

For the sauce:
Keto Béchamel,
1 cup Kerrygold sharp cheddar, shredded
1 cup Gorgonzola, crumbled
¼ cup Parmigiano-Reggiano, shredded
⅔ cup Camembert, cut into ½-inch pieces
½ teaspoon smoked paprika
1 cup crumbled bacon, pancetta, or diced ham (optional)

For the topping:
½ cup Kerrygold sharp cheddar, shredded
½ cup Fontina, shredded
⅛ cup Parmigiano-Reggiano, shredded

Make the sauce:
Make the Keto Béchamel, then fold in all the cheeses and meat (if using). Cook until all the cheese has melted.

Cook the cauliflower:
Microwave the cauliflower florets and 2 tablespoons water—uncovered—for 6 minutes. Drain.

Bring it all together:
Let both the cauliflower and the sauce cool for about 5 to 10 minutes, then combine the cauliflower and the sauce. Check again for salt.

Spread the mixture in a thin layer — not more than one layer of cauliflower deep — in individual-sized cast-iron pans or in one large pan, then cover evenly with the cheese topping. If you’re using one large pan, you might need to broil more than one batch.

Let the cheese get really brown, to the edge of burning. Serve with a green vegetable.