Cauliflower Mac n' Cheese

1: Chop half of the cauliflower into small florets and rice the other half.

2: Cook the gluten-free elbow macaroni according to package instructions.

3: In a pan, melt the ghee and add the riced cauliflower, cooking until soft.

4: Stir in the cassava flour and almond flour, mixing well.

5: Add almond milk gradually, stirring continuously to avoid lumps.

6: Once the mixture thickens, add minced garlic, oregano or thyme, and season with cayenne pepper and nutmeg.

7: Blend in the grated aged gruyere and aged white cheddar until melted.

8: Combine the cheese sauce with the cooked macaroni.

9: Serve with a sprinkle of fresh parmesan or nutritional yeast on top.