This paleo, low-carb, and creamy and cheesy cauliflower gratin is free of gluten. This dish works well as a hearty main course or as a side dish.
Ingredients: 1 large head of cauliflower, cut into florets. 1 cup full-fat coconut milk. 2 tablespoons nutritional yeast. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 1/4 cup almond flour. 2 tablespoons ghee or coconut oil. 2 tablespoons chopped fresh parsley.
Instructions: Preheat your oven to 375F 190C. Steam the cauliflower florets until they are tender, about 5-7 minutes. Drain well. In a saucepan, heat the coconut milk over medium heat. Add nutritional yeast, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir and simmer for 5 minutes to infuse the flavors. Place the steamed cauliflower florets in a baking dish and pour the coconut milk mixture over them. In a small bowl, combine almond flour and ghee or coconut oil to make a crumbly topping. Sprinkle this mixture evenly over the cauliflower. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the cauliflower is heated through. Garnish with chopped fresh parsley before serving. Enjoy your delicious Paleo Cauliflower Gratin!
Prep Time: 15 minutes
Cook Time: 25 minutes
Ryan D
