Slice zucchini into long, wide and thin slices, using a mandoline slicer

Set aside

Preheat oven to 350

Melt 2 Tbs butter in a small saucepan, add in Xanthan gum and cream and combine well

Bring to a boil over medium-high heat and cook for two minutes

Season sauce with 1 Tsp salt, 1 Tsp black pepper and 2 cloves of minced garlic, and set aside

Place thawed cauliflower in a colander and press down to get most of the liquid out

In a large bowl toss cauliflower with the sauce and cut up in small bits, 1 oz of each cheese inside and mix well and set aside

In a separate bowl cut up the 4 types of cheeses with 2 Tsp salt, 1 Tsp black pepper and 4 minced garlic cloves and toss well

Grease bottom of casserole dish with the remaining 2 Tbs butter

Line bottom of dish with 1 layer of zucchini slices

Sprinkle 4 cheese mixture on top of zucchini layer evenly

Repeat, and place the zucchini slices in an even layer on top of cheeses and again add a layer of cheese until you have no more left

Take cauliflower bowl, and stir around a couple of times before pouring cauliflower mixture on top of the zuchini and cheese layers

After pouring cauliflower mixture in, take a spoon and even out the layer of cauliflower on top

Bake in oven for 50-60 minutes