Instead of cornstarch, arrowroot powder thickens this creamy, comforting casserole for a dinner or side dish that's filling, low-carb, and vegetarian. You (and your family) will absolutely not miss the meat.
Preheat the oven to 375ºF (190ºC).
Add the cauliflower to a pot of salted boiling water. Boil for five to seven minutes or until cooked halfway. Drain and set aside.
Melt the butter in a pan. Add the mushrooms and sauté over high heat for five to six minutes or until golden brown.
In a medium bowl, add the arrowroot powder. Slowly add the half & half, whisking continuously.
Pour the half & half mixture over the mushrooms in their pan. Whisk and bring to a boil. Reduce the heat to medium-low and cook, whisking constantly, for about five minutes or until thickened.
Season the mixture with salt and pepper. Add the cauliflower to an oven-safe dish. Pour the sauce into the dish and top with bread crumbs.
Bake in the oven for 15 to 20 minutes. Top with parsley and enjoy!
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
