In a blender bottle, bloom the gelatin in 2 oz cool water for 3-5 minutes.
Add KetoChow Baked Potato and 12oz warm water to blender bottle and shake well. Allow KetoChow to set for 30 minutes to overnight.
Preheat oven to 350℉.
Add sour cream (alternatively, you could use blended cottage cheese or plain greek yogurt) to the blender bottle and mix well.
In a large mixing bowl, pour frozen cauliflower florets. If the pieces are large, cut them down to small bitesized pieces first. Add shredded cheese to the bowl.
Pour ½ of the KetoChow/sour cream mixture and the melted butter to the bowl. Gently begin coating the cauliflower with the cream mixture.
Add remaining cream mixture to bowl and coat cauliflower evenly.
Pour casserole mixture into a 9x13 casserole dish.