Ingredients

The following ingredients have 8 Servings
  • 1 large head cauliflower (cut into florets, about 5 cups)
  • 2 Tbsp. oil (olive or avocado)
  • 1 tsp. salt (divided)
  • ¼ tsp. black pepper
  • 2 Tbsp. butter (or oil)
  • 2 cloves garlic (crushed)
  • 2 Tbsp. flour (gluten-free 1-to-1 blend)
  • 1 ½ cups milk (regular or cashew milk)
  • ¾ cup cheese (gruyere, asiago, or mixed)
  • ½ cup Parmesan cheese (grated, divided)
  • ¼ tsp. dried thyme
  • ¼ tsp. coriander
  • ¼ cup Panko bread crumbs (gluten-free, optional)

Instruction

  • Preheat oven to 425°F.
  • Add cauliflower florets to a 13 by 9-inch baking dish along with 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
  • Toss to combine and spread cauliflower out in the dish. Bake in preheated oven for 15-20 minutes.
  • While cauliflower is baking, add 2 tablespoons of butter and crushed garlic to a large skillet or saucepan. Saute over medium heat for 1 minute.
  • Sprinkle flour into the pan and whisk for 1-2 minutes, or until it begins to form a paste.
  • Reduce heat to medium-low. Pour in room-temperature milk, ¼ cup at a time, whisking well after each addition. Wait to add the next amount until the sauce has thickened.
  • Once all of the milk is added, turn off the heat and mix in gruyere cheese, ¼ cup Parmesan cheese, ½ teaspoon salt, thyme, and coriander.
  • Pour sauce over baked cauliflower and toss to combine.
  • Mix together remaining Parmesan cheese and breadcrumbs in a small bowl. Sprinkle over cauliflower.
  • Reduce oven temperature to 400 °F and return cauliflower dish to oven for 20-25 minutes.
  • For an extra crispy topping, broil casserole for 2-3 minutes under a high broil.
  • Serve with fresh thyme and enjoy!