Special enough for company! The flavor can be changed up by the cheese you choose for the cheese sauce.  I used Monterey Jack that was slightly was very good in this dish.  I can imagine Cheddar cheese would be good and would add some nice color too.

Medium head of cauliflower, chopped into
  florets (11 oz; 312 g)
3 tbsp bacon fat, OR olive oil (45 mL)
2/cup finely chopped onion (150 mL)
2/cup finely sliced celery (150 mL)
1 lb fresh mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
 (Use 3/4 cup (175 mL) Monterey Jack cheese, OR your cheese of choice)

Preheat oven to 350°F (180°C).

In large pot, cook cauliflower florets in salted, boiling water until not quite tender.   Place in 2-quart (2 L) casserole dish.

In nonstick frying pan, in 2 tbsp (30 mL) bacon fat, over medium heat, cook onion and celery until celery is soft.  Scatter vegetables over top of cauliflower in casserole dish.

In nonstick frying pan, toss mushrooms in bacon fat, OR olive oil.  Place lid on pan slightly ajar.  Cook until moisture evaporates.  Sprinkle with seasoning salt and toss.  Stir fry 1 or 2 minutes more.  Place mushrooms on top of cauliflower.

Cheese Sauce:  Prepare Cheese Sauce.  Pour over vegetables and stir to combine.  Place in oven 25 to 30 minutes, or until casserole is hot and bubbly.

Yield:  8 servings
1 serving
203.3 calories
6.5 g protein
17.6 g fat
1.8 g fiber
5.0 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!