Step 1

Blanch cauliflower florets for 5 minutes in pot of salted water, over medium-high heat. Drain thoroughly and place in a buttered casserole dish.

Step 2

Melt two tablespoons of butter in a sauce pan over medium heat. Add almond flour and whisk vigorously for 2 minutes to make a roux.

Step 3

Pour in heavy cream, bring to a simmer, whisk constantly until sauce thickens and there are no lumps (about 10 minutes).

Step 4

Lower the heat, add salt and pepper and onion powder and taste (adjust as needed). Add 1/2 cup of Gruyere cheese, 1/2 cup of the Cheddar cheese, and all of the parmesan and stir until melted (approximately 2 minutes).

Step 5

Pour the sauce over the cauliflower in the casserole dish. Sprinkle the remaining Gruyere and Cheddar cheese over the top.

Step 6

Melt two tablespoons of butter, add the soul bread crumbs and smoked paprika and stir until combined and coated.

Step 7

Bake at 375 degrees for 25-30 minutes until browned. Remove and top with sliced green onions to garnish.