1 head cauliflower or 16 oz bag frozen cauliflower
1/2 stick butter
1 cup heavy whipping cream
1 cup almond milk
salt & pepper to taste
3 bags (8 oz) bags of your favorite shredded cheeses. Cheddar, Colby-Jack and queso is a good combination.
1 can chicken broth
Rinse and cut cauliflower into florets.
Boil cauliflower for 5 minutes in the chicken broth. Do not exceed 5 minutes! Remove from heat and drain well. Squeeze out excess moisture.
In a bowl, crack three eggs, add a cup of heavy whipping cream, and a cup of almond milk and season with salt and pepper. Some people even add a dollop of sour cream. Use that at your discretion.
Beat mixture thoroughly.
Add drained cauliflower to baking dish, then add melted butter and mix evenly. Gradually add your cheeses while you continue to mix, distributing all the cheeses evenly throughout the dish. Be sure to taste a pinch and add more salt and pepper to taste if necessary.
After you are satisfied with the seasoning, slowly pour in your egg mix, and mix in until you get a thick consistency.
Smooth it out, and then add your leftover cheese to the top layer.