Enjoy all the comforting, cheesy goodness of classic mac and cheese without the grains or dairy. This paleo version uses tender cauliflower florets smothered in a rich, velvety sauce, then baked until golden and bubbly.
• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 45 minutes
Ingredients
For the Cauliflower:
• Coconut oil, for greasing the dish
• 17.5 oz / 500 g cauliflower florets (from about 1 large head)
• Sea salt, to taste
For the Paleo Cheese Sauce:
• 8.5 oz / 240 g full-fat coconut milk (from a can)
• 4.2 oz / 120 g chicken broth or stock
• 2.1 oz / 60 g tapioca flour (also called tapioca starch)
• 1 large egg
• Sea salt and black pepper, to taste
• 8.0 oz / 227 g shredded dairy-free, paleo-friendly cheese
Instructions
1. Preheat and Prepare Cauliflower:
o Preheat your oven to 350∘F (175∘C). Grease a 9×13-inch (23×33 cm) baking dish with coconut oil.
o Lightly salt the cauliflower florets. Steam them for 4-6 minutes until crisp-tender. Avoid overcooking to prevent a mushy result.
o Arrange the steamed florets in a single layer in your prepared baking dish.
2. Make the Creamy Sauce:
o In a small bowl, whisk the tapioca flour into the cold chicken broth until no lumps remain. Set this slurry aside.
o In a medium saucepan over medium heat, gently warm the coconut milk. Season with a pinch of sea salt and pepper.
o Once the milk is warm, pour in the tapioca slurry while whisking constantly. Continue to whisk for 2-3 minutes until the sauce thickens. Remove the pan from the heat and let it cool slightly.
3. Temper the Egg:
o In a separate small bowl, beat the egg.
o Slowly drizzle about a quarter-cup of the warm sauce into the beaten egg while whisking continuously. This gently raises the egg’s temperature, preventing it from scrambling.
o Pour the tempered egg mixture back into the saucepan with the rest of the sauce.
4. Finish the Sauce:
o Return the saucepan to the stove over medium-low heat. Whisk constantly for 1-2 minutes until the sauce is smooth and heated through. Do not allow it to boil.
5. Assemble and Bake:
o Pour the finished sauce evenly over the cauliflower in the baking dish.
o Sprinkle the 8.0 oz / 227 g of shredded paleo-friendly cheese over the top.
o Bake for 35 to 40 minutes, or until the cheese is melted, golden brown, and the sauce is bubbly.
o Let it rest for a few minutes before serving warm.
