1 head of cauliflower, cut into florets
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup almond flour
1/4 cup sliced almonds
2 tablespoons butter
1 teaspoon garlic powder
Salt and pepper, to taste
Preheat the oven to 375°F (190°C).
Boil the cauliflower florets in a large pot of salted water for 5-7 minutes until tender. Drain and set aside.
Melt the butter in a small saucepan over medium heat. Add the garlic powder and stir for 1-2 minutes.
Add the heavy cream, then boil the mixture. Add the grated Parmesan cheese and stir until melted and smooth.
Season with salt and pepper to taste.
In a separate bowl, mix the almond flour and sliced almonds.
Grease a baking dish and add the cauliflower florets.
Pour the creamy Parmesan sauce over the cauliflower.
Sprinkle the almond and sliced almond mixture on the cauliflower and sauce.
Bake for 20-25 minutes until the almond crumb topping is golden brown and the cauliflower is heated.
Serve hot, and enjoy your delicious creamy baked cauliflower with almond crumbs!