TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).
Discard the outer leaves of the cauliflower and separate the head into florets.
Steam florets in a steamer for 15 minutes, or until just tender when pierced with a knife.
Place florets in a baking dish, head side up.
Meanwhile, place 1 cup of the milk and the butter in a saucepan over medium heat until hot.
In a small bowl slowly mix the konjac flour and the remaining cup of milk to make a smooth sauce.
Reduce the heat under the saucepan to low, and stirring constantly add the sauce to the pan.
Stir until the sauce has thickened and then simmer for 1 minute.
Add 4 oz of the cheese and stir well.
Season with salt and pepper.
Once the cheese has completely melted, giving you a smooth, thick sauce, pour it evenly over the cauliflower florets.
Sprinkle the remaining cheese evenly over the top of the sauce.
Place under a hot broiler (grill) until the top is lightly browned and bubbling.