1/2 carb & 1/2 fat serving
1 large head cauliflower
1 1/2 cups butternut squash, cubed
3 TBS nutritional yeast
1/3 cup full fat coconut milk
1 tsp garlic powder
2 TBS butter, melted
1 TBS olive oil
1/2 tsp paprika
1/3 cup chicken broth
Set oven to 350 and break cauliflower head into small florets.
Drizzle with 1 TBS olive oil and bake on cooking sheet for about 20 minutes or until cauliflower is soft.
While cauliflower is cooking, make cheese sauce.
Heat butternut squash cubes for about 1-2 minutes to become soft.
Place all ingredients besides cauliflower and olive oil in blender or food processor and blend until smooth.
Once cauliflower is done, place in a large mixing bowl and mix with cheese sauce.
**If you'd like, you can place the final product in the oven to warm all together or get cauliflower a little crispy on broil.