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Cauliflower "mac" & cheese serves up all the comfort of the boxed classic with none of the grains or dairy. Steamed cauliflower florets swim in a velvety paleo cheese sauce and bake golden and bubbly. Four servings of pure nostalgia, in about an hour.
Pro Tips
- Steam the florets only 4-6 minutes until crisp-tender — overcooked cauliflower turns to mush under the sauce and the bake collapses.
- Whisk the tapioca flour into the cold chicken broth first for a lump-free slurry, then pour it into the warm coconut milk while whisking constantly.
- Temper the egg: drizzle about a quarter-cup of the warm sauce into the beaten egg while whisking, then pour it back. This is what keeps the sauce smooth instead of scrambled.
- Never let the finished sauce boil — one or two minutes over medium-low until heated through is plenty.
- Bake 35-40 minutes at 350°F until the cheese is melted and golden and the sauce bubbles at the edges, then let it rest a few minutes before serving.
Frequently Asked Questions
Why temper the egg before adding it?
Pouring egg straight into hot sauce scrambles it. Drizzling warm sauce into the egg first raises its temperature gently, so it enriches the sauce without curdling.
What kind of cheese should I use?
A shredded dairy-free, paleo-friendly cheese — eight ounces go over the top and melt into a proper golden crust during the bake.
Is the tapioca flour necessary?
Yes — it's the thickener that turns coconut milk and broth into a sauce with real body. Whisk it into cold broth first so it dissolves without clumping.
Can I steam the cauliflower in advance?
Yes, but keep it crisp-tender and cool it quickly. It finishes cooking in the oven, so there's no need to fully cook it on the stove.
Recipe Card
Ingredients
Method
- 1.
- Preheat and Prepare Cauliflower: o Preheat your oven to 350∘F (175∘C).
- Grease a 9x13-inch (23x33 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.
