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Step 1
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| Preheat oven to 375 degrees and coat a large baking dish (1.5 quart) with butter or non stick spray. Add pork rinds to a small food processor and pulse into you have course crumbles. Set aside. |
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Step 2
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| Melt 2 tablespoons of butter in a small pot over medium heat. Stir in coconut flour. Pour in milk. Cook and whisk for 5-6 minutes until mixture thickens. Remove from heat and add salt/pepper to taste. |
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Step 3
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| Stir in parmesan cheese and 1 cup of cheddar cheese. Mix well until smooth. |
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Step 4
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| Pour 1/3 of the sauce in a 1 1/2 quart baking dish. Top with cauliflower and pour the rest of the sauce over florets. |
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Step 5
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| Sprinkle pork rinds and remaining cheddar cheese over the top of cauliflower. Melt remaining butter and drizzle over casserole. |
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Step 6
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| Bake for 35-40 minutes until top is golden brown and sides are bubbling. |
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