Ingredients:
- 1 large head of cauliflower, cut into medium florets (about 8 cups)
- 2 Tablespoons butter, or olive oil
- ¼ cup yellow onion, chopped
- 2 garlic cloves, minced
- 2 Tablespoon all-purpose flour, or gluten-free all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoons ground pepper
- Pinch of nutmeg, optional
- 1 cup unsweetened almond milk
- 1 cup shredded gruyere cheese, divided
- ½ cup shredded parmesan cheese, divided
- ½ cup panko breadcrumbs or almond meal
- Fresh parsley, for serving
Instructions:
- Preheat oven to 375°F and grease a 8×11 or 9×13 casserole dish.
- Chop cauliflower into florets and place in a large pot. Add enough water to cover the cauliflower and heat until water is boiling. Reduce heat to medium-low and simmer until the cauliflower is tender, but still firm (about 4-5 minutes). Drain, pat dry and set aside.
- While cauliflower is cooking, add butter to a large saucepan and heat over medium heat. Add chopped onion and garlic and sauté until tender and fragrant, about 3-4 minutes.
- Add flour, salt, pepper and nutmeg. Stir to combine. Slowly add almond milk and bring mixture to a boil, whisking constantly until mixture is smooth and thick,
- Remove from heat and add ¾ cup gruyere cheese and ¼ cup parmesan, mixing until fully melted and smooth.
- Add cauliflower to prepared baking dish then pour sauce evenly over cauliflower.
- Top with remaining cheese and breadcrumbs or almond meal.
- Bake for 25-30 minutes until bubbly and top begins to brown. Broil for 2-3 min to brown the top more.
- Let cool for a few minutes then serve warm topped with fresh parsley.
Nutrition
Serving: 1/6 recipe Calories: 266kcal Carbohydrates: 24g Protein: 13g Fat: 14g Saturated Fat: 7g Monounsaturated Fat: 3g Cholesterol: 37mg Sodium: 550mg Potassium: 489mg Fiber: 3g Sugar: 3g