2 tbsp butter, melted in a saucepan
1 tbsp flour
1 cup evaporated milk
1/4 cup cheddar cheese
2 tbsp cottage cheese
1 tbsp Parmesan cheese
4-5 slices bacon, fried crisp, drained, crumbled
Place the cauliflower evenly in a crockpot or slow cooker.
Stir the flour and evaporated milk into the butter, stirring until smooth. Heat over low heat, stirring constantly, until thickened. Stir in the cheddar, cottage, and Parmesan cheeses; pour over the cauliflower in the cooker.
Sprinkle the crumbled bacon over all. Place lid on cooker and cook on low heat 4 to 5 hours.
Yield: 4 to 6 servings
Note: This is a stock photo.
NOTE: This recipe is good for diabetics, too. However it is best to use low-fat evaporated milk and cheeses.