Blanch cauliflower 3 in. Cool and set aside. In a stock pot over medium heat sauté onions with butter for 3 minutes. Add rice flour and Club House Italiano Seasoning and sauté for 2-3 minutes. Add milk and bring to a boil stirring constantly. Reduce heat to simmer for 4-5 minutes or until the sauce is thickened. Add the cheddar cheese and cauliflower; stir sauce until the cheese is completely melted. Place cauliflower in oven safe casserole dish and bake in a 400°F (200°C Gas Mark 6) oven for 25- 30 minutes or until golden brown.
