Servings: 8

INGREDIENTS: subheading: INGREDIENTS:
1 large head cauliflower, cut into bite-sized florets 1 large head cauliflower, cut into bite-sized florets
1 cup Lacinato kale, chopped 1 cup Lacinato kale, chopped
1 1/2lbs ground pork (or ground sausage) 1 ½lbs ground pork (or ground sausage)
8 oz cream cheese 8 oz cream cheese
1/2 cup unsweetened plain almond milk ½ cup unsweetened plain almond milk
1/4 cup heavy cream ¼ cup heavy cream
1/2 cup sour cream ½ cup sour cream
1 Tbsp Dijon mustard 1 Tbsp Dijon mustard
1/2 cup green onions, chopped ½ cup green onions, chopped
1/2 tsp sea salt ½ tsp sea salt
1/2 tsp cracked black pepper ½ tsp cracked black pepper
1/4 tsp cayenne pepper ¼ tsp cayenne pepper
3 cups shredded cheese, divided (I used a mixture of sharp cheddar and white cheddar) 3 cups shredded cheese, divided (I used a mixture of sharp cheddar and white cheddar)

Preheat oven to 375 F (190 C).
Add cauliflower florets and kale to a large mixing bowl and set aside.
In a large pan over medium-high heat, brown the sausage. Drain excess fat and add sausage to the bowl with the cauliflower and kale.
In the same pan, lower heat to medium-low and add cream cheese, milk, heavy cream, sour cream, Dijon, green onions, salt, pepper, and cayenne. Stir until melted and combined.
Slowly add 2 cups of the shredded cheese, ½ cup at a time, stirring each until fully combined.
Once sauce is fully combined and smooth, pour over the top of the cauliflower, kale, and sausage mixture. Fold ingredients until well-coated. Pour mixture into a 9x13 baking dish.
Sprinkle the remaining 1 cup of cheese on top, cover with aluminum foil, and place in oven to bake for 20 minutes. After 20 minutes, remove the aluminum foil and bake, uncovered, for an additional 20 minutes.
Let sit for 10 minutes before serving.