4
servings10
minutes15
minutes247
kcal4 cups fresh cauliflower florets (cut off stems)
1 T avocado Oil
1 t sea salt (I use Redmonds)
1/2 black pepper
4 oz Mixed Cheddar Cheese (I used 4 State Cheddar from Sargento's)
1/2 c heavy cream
2 T Unsalted Butter
Sprinkle with Paprika