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This amazingly cheesy baked cauliflower dish is so delicious that it’s hard to believe it’s still good for you! The cheese sauce can be used for other dishes as well!
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Ingredients
- 1 large head cauliflower, cut into small florets
For the sauce:
- 2 T unsalted butter
- 1 T olive oil
- 4 T blanched almond flour
- ½ c goat or sheep cheese, shredded
- ¾ c coconut milk
- ¾ c organic chicken stock
- 1 small garlic clove, minced
- 1 t dried or fresh thyme
- ½ t Dijon mustard (or dry mustard powder)
- sea salt & fresh cracked black pepper, to taste
Instructions
- Cut the cauliflower into even-sized florets, rinse and drain. Boil in a large pot for 3-5 minutes, drain in colander and set aside.
- Preheat the oven to 350º. Melt the butter and olive oil on medium heat in medium skillet. Whisk the flour and cook for 1-2 minutes, until it becomes very thick. Add the milk and continue whisking— the sauce should still be very thick.
- Add the minced garlic, then chicken stock a little at a time, until the sauce is has thinned out enough to be “pourable”. Reduce the heat to low and add the grated cheese, stirring until it is completely melted.
- Add the thyme, then season, carefully, with salt & pepper and mustard. Give the sauce one final taste, and adjust the final seasonings to your preference.
- Pour the cauliflower into a casserole dish (or individual ramekins). Carefully pour and distribute the cheese sauce, evenly over the top. Sprinkle with additional shredded cheese if desired.
- Bake at 350F for about 20-25 minutes, or until lightly golden and bubbly.
[…] 6. Cheesy Baked Cauliflower: If you are truly eating “paleo,” then this one is out. But if you are eating Dr. Brown approved and you can tolerate goat and/ or sheep cheese, then this dish is simply ah-ma-zing! The creamy sauce is so yummy … you’ll want to save the recipe to try on other veggies as well. […]
Merely wanna state that this is invaluable, Thanks for taking your time to write this.