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.