Description

This Creamy Cauliflower Gratin is delicious and savory without the dairy or the coconut! It’s the perfect side dish and great for the holidays and is AIP, paleo, vegan and Whole30 compliant.

Ingredients

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Vegan Queso Cheese Dip (see recipe card for ingredients and method)
6 cups cauliflower, chopped into florets
1 TBSP parsley, chopped
1–2 TBSP paleo powder grain-free coating (optional)

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Instructions

Preheat oven to 375F and set a large pot of salted water to boil.
Meanwhile, make the vegan queso cheese dip.*
Once blended, return vegan queso to skillet to thicken. When desired consistency is reached, remove sauce from heat and set aside.
Pre-cook cauliflower in the salted boiling water for 3 minutes.**
Strain cauliflower and set aside.
Fill an 8×8 baking dish with half the vegan queso.
Add cauliflower and sprinkle with chopped parsley.
Add remaining vegan queso*** and top with grain-free coating (optional)
Bake in middle rack of the oven for 20 mins then broil 3-4 mins (optional)
Serve warm.

Notes

* peeling the zucchini is optional, but note that if you keep the skins on your sauce will be green rather than yellow

* *Be careful not to overcook the cauliflower at this point because you will be baking it and don’t want it to be mushy.

***If necessary, add more water to the queso for the top ‘layer’ of the cheesy sauce.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Side dishes
Method: Baked