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Cheesy Cauliflower Bake – paleo recipe
Stav Kogan

Cheesy Cauliflower Bake

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 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.
  • 3 slices paleo-friendly or grain-free sandwich bread
  • 2 tsp olive oil
  • 2 tbsp shredded dairy-free cheddar cheese (e.g., coconut milk-based)
  • 1 tsp minced garlic
  • 41 tsp sea salt
  • 41 tsp black pepper
  • 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 oz shredded dairy-free cheddar cheese, divided (see topping)
  • 2 tsp minced garlic
  • 2 tsp dry mustard powder
  • 1 tsp minced fresh thyme
  • 41 tsp sea salt
  • 41 tsp black pepper
  • Coconut oil, for greasing the baking dish
  • 1 tbsp tapioca or arrowroot starch
  • 1 tbsp cold water

Method
 

  1. Serves: 10
  2. 1.
  3. Preheat Oven and Prepare Topping: Adjust the oven rack to the middle position and preheat to 450∘F (230∘C).
  4. Grease a 13x9-inch baking dish with coconut oil.
  5. 2. Toast the Crumbs: Tear the grain-free bread into pieces and pulse in a food processor until you have coarse crumbs.
  6. Heat the olive oil in a large nonstick skillet over medium heat.
  7. Add the crumbs and toast, stirring often, for about 10 minutes until golden brown and crisp.
  8. Transfer to a bowl to cool.
  9. 3.
  10. 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.
  11. Toss to combine and set aside.
  12. 4.
  13. 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.
  14. Add the cauliflower florets and bring the mixture to a simmer over medium-high heat.
  15. 5.
  16. 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.
  17. 6. Thicken the Sauce: In a small bowl, whisk the tapioca/arrowroot starch and cold water together to create a smooth slurry.
  18. 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.
  19. 7.
  20. Add the "Cheese": Remove the pot from the heat.
  21. Stir in the remaining dairy-free cheddar until it is fully melted and the sauce is smooth.
  22. 8.
  23. Bake the Casserole: Pour the cauliflower mixture into the prepared baking dish.
  24. Sprinkle the toasted crumb mixture evenly over the top.
  25. Bake for 8 to 12 minutes, until the sauce is bubbling around the edges and the topping is crisp.
  26. 9.
  27. Rest and Serve: Let the bake cool for at least 10 minutes before serving. This allows the sauce to set properly.

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