Cauliflower Gratin (grain free - dairy free option)
Serves: 4-6
  • 1 large head of cauliflower, cut into florets
  • 3 tablespoons ghee (or olive oil or butter), divided
  • 2 cups cashew milk
  • ¼ teaspoon pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • ½ cup shredded raw cheddar cheese (optional)
  • ½ cup grated Pecorino Romano or Parmesan (optional)
  • 2 slices Yummy Grain Free Bread, toasted
  1. Preheat oven to 375F.
  2. 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.)
  3. Place well-drained cauliflower in a small casserole dish (glass pie pan or quiche dish works well too).
  4. 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.
  5. Pour sauce over cauliflower and give a little stir to make sure it's all coated.
  6. 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.
  7. Bake for 20-25 minutes.
Recipe by my BIG FAT grain free life at