"Balsam Members' Favorite Recipes"


Submitted by Andra Hall 


1 head                   Organic Cauliflower, cut into small florets 

1/8 tsp                   Pink Himalayan Salt 

¾ cup                     Pasture-Raised Heavy Whipping Cream OR Full-Fat Coconut Milk 

3 oz                        Pasture-Raised Cream Cheese, softened OR Kite Hill Non-Dairy 

                               Cream Cheese, cut into cubes 

1 ½ tsp                   Dried Parsley 

1 tsp                       Garlic Powder 

½ tsp                      Chili Powder 

½ tsp                      Pink Himalayan Salt 

1/8 tsp                   Ground Black Pepper 

2 cups                    Pasture-Raised White Cheddar Cheese, shredded, divided 

1 cup                      Pasture-Raised Mozzarella Cheese, shredded 

4 slices                   Clean Bacon, diced and cooked until crispy 

1 tsp                       Fresh or Dried Parsley, for garnish 

Topping Ingredients 

¼ cup                     Epic Pork Rinds, crushed into crumbs 

¼ cup                     Pasture-Raised Parmesan Cheese, shredded or grated 

1 T                          Grass-fed Butter OR Ghee 


Preheat oven to 375˚F. 

Place 1 inch of water in a large pot or large saucepan with a pinch of salt and bring to a boil. Add cauliflower florets to boiling water and cook for 8 to 9 minutes, or until tender crisp. Drain cauliflower in colander and set aside. 

Grease a 9x13 baking dish with butter or ghee; set aside. 

Pour cream in the same pot that you used for the cauliflower, and warm over medium heat. Add the cream cheese to the cream and whisk until cream cheese is completely melted. Stir in dried parsley, garlic powder, chili powder, salt, and pepper. Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted. 

Add the cauliflower florets back into the pot, and using a large spoon, gently stir around until everything is covered in cheese sauce. Transfer cauliflower mixture to previously prepared baking dish; sprinkle with remaining cheddar cheese and set aside. 
In a small bowl combine pork rinds crumbs, parmesan, and melted butter; mix and stir until well combined. Sprinkle pork rinds mixture in an even layer over the cauliflower. 

Bake, uncovered, for 18 to 20 minutes, or until hot and bubbly. While that is baking, cup up the bacon with scissors and fry to a desired crispness. Drain and garnish the mac & cheese with prepared bacon and fresh parsley. Serve hot! 

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