This creamy and satisfying cauliflower bake is the ultimate paleo comfort food. It uses a rich, dairy-free “cheese” sauce and a crispy, grain-free topping to create a crowd-pleasing side dish perfect for any occasion.
• A Note on Paleo Ingredients: This recipe is designed to work with specific paleo-compliant products, such as grain-free bread and dairy-free cheese alternatives. You can substitute 3 slices of your favorite grain-free bread or use 1 cup of coarse almond flour for the topping. The “cheese” refers to a dairy-free, coconut-based cheddar alternative.
• Prep time: 20 minutes
• Cook time: 30 minutes
• Serves: 10
Ingredients
For the Grain-Free Topping:
• 3 slices paleo-friendly or grain-free sandwich bread
• 2 teaspoons olive oil
• 2 tablespoons shredded dairy-free cheddar cheese (e.g., coconut milk-based)
• 1 teaspoon minced garlic
• 41 teaspoon sea salt
• 41 teaspoon black pepper
For the Cauliflower and “Cheese” Sauce:
• 2 heads cauliflower (about 4 lbs total), cored and cut into 43-inch florets
• 141 cups full-fat coconut milk
• 43 cup chicken broth or stock
• 6 ounces shredded dairy-free cheddar cheese, divided (see topping)
• 2 teaspoons minced garlic
• 2 teaspoons dry mustard powder
• 1 teaspoon minced fresh thyme
• 41 teaspoon sea salt
• 41 teaspoon black pepper
• Coconut oil, for greasing the baking dish
For the Slurry (Thickener):
• 1 tablespoon tapioca or arrowroot starch
• 1 tablespoon cold water
Directions
1. Preheat Oven and Prepare Topping: Adjust the oven rack to the middle position and preheat to 450∘F (230∘C). Grease a 13×9-inch baking dish with coconut oil.
2. Toast the Crumbs: Tear the grain-free bread into pieces and pulse in a food processor until you have coarse crumbs. Heat the olive oil in a large nonstick skillet over medium heat. Add the crumbs and toast, stirring often, for about 10 minutes until golden brown and crisp. Transfer to a bowl to cool.
3. Mix the Topping: Once the crumbs are cool, add 2 tablespoons of the shredded dairy-free cheddar, 1 teaspoon of minced garlic, 41 teaspoon of sea salt, and 41 teaspoon of black pepper. Toss to combine and set aside.
4. Cook the Cauliflower: In a large Dutch oven or pot, whisk together the coconut milk, chicken broth, the remaining 2 teaspoons of garlic, mustard powder, fresh thyme, and the remaining 41 teaspoon each of salt and pepper. Add the cauliflower florets and bring the mixture to a simmer over medium-high heat.
5. Simmer until Tender: Reduce the heat to low, partially cover the pot, and let it simmer for 5 to 7 minutes, stirring occasionally, until the cauliflower is nearly tender but still has a slight bite.
6. Thicken the Sauce: In a small bowl, whisk the tapioca/arrowroot starch and cold water together to create a smooth slurry. Pour the slurry into the pot with the cauliflower, bring back to a simmer, and cook for 1 minute, stirring constantly, until the sauce thickens slightly.
7. Add the “Cheese”: Remove the pot from the heat. Stir in the remaining dairy-free cheddar until it is fully melted and the sauce is smooth.
8. Bake the Casserole: Pour the cauliflower mixture into the prepared baking dish. Sprinkle the toasted crumb mixture evenly over the top. Bake for 8 to 12 minutes, until the sauce is bubbling around the edges and the topping is crisp.
9. Rest and Serve: Let the bake cool for at least 10 minutes before serving. This allows the sauce to set properly.
