Cauliflower Gratin (grain free – dairy free option)
- Yield: 4-6 1x
Ingredients
Units
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons ghee (or olive oil or butter), divided
- 2 cups cashew milk
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 cup shredded raw cheddar cheese (optional)
- 1/2 cup grated Pecorino Romano or Parmesan (optional)
- 2 slices Yummy Grain Free Bread, toasted
Instructions
- Preheat oven to 375F.
- Bring a large pot of water to a boil. Add cauliflower florets and cook 5-6 minutes. Drain. Run cold water over cauliflower and drain again. (Or drench in an ice water bath. Drain well.)
- Place well-drained cauliflower in a small casserole dish (glass pie pan or quiche dish works well too).
- Melt 2 tablespoons ghee in a medium saucepan. Add cashew milk, pepper, nutmeg and salt. Whisk and bring to a boil. Add cheese(s) if using and continue whisking until thickened to coat the back of a spoon. This should take a few minutes. Don’t let it get too thick and gloppy. If it’s too thick, add some water or more cashew milk to thin out.
- Pour sauce over cauliflower and give a little stir to make sure it’s all coated.
- Pulse toasted grain free bread in a mini food processor or just break it up with a fork in a small bowl. Sprinkle crumbs on top of cauliflower and drizzle with 1 tablespoon of melted ghee.
- Bake for 20-25 minutes.