Loaded Cauliflower Bake

to make low oxalate: sub the flour with potato or corn starch (could use tapioca starch as well in this).

INGREDIENTS

• 2 small heads cauliflower, cut into florets
• 2 tbsp. butter
• 3 cloves garlic, minced
• 3 tbsp. all-purpose flour
• 2 c. whole milk
• 2 oz. cream cheese, softened
• 1 1/2 c. shredded cheddar, divided
• Kosher salt
• Freshly ground black pepper
• 6 slices bacon, cooked and crumbled
• 1/4 c. sliced green onions

DIRECTIONS

1. Preheat oven to 350°. In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain and squeeze cauliflower of water.
2. Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Remove from heat and stir in 1 cup cheddar until melted, then season with salt and pepper. 
3. In a 9”-x-13” dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.