Ingredients
Scale
- 1 extra large cauliflower head, stems removed
- 1–2 Tbsp olive oil
- 1/2 large onion, chopped
- 1 cup coconut milk (canned lite or full fat)
- 3 Tbsp coconut flour
- 1/2 cup Chobani greek yogurt (2% or fat free)
- 1/2 cup le gruyere cheese (I used a little more than 1/2 cup + extra for sprinkling on top)
- Sea salt + black pepper to taste
- 1/4 cup grated parmesan cheese
- 1/4 cup roughly chopped almonds*
- Handful of chopped basil
Instructions
- Preheat oven to 425 degrees Fahrenheit. Roast cauliflower with olive oil coating for 15 minutes, flip and roast 5-10 more minutes. Let cool, then chop into pieces.
- Whisk milk and flour until well combined and set aside. Cook onion in a skillet with olive oil or butter on medium heat, until browned for about 10 minutes. Turn stove to low and pour in milk/flour mixture.
- Stir until thickened and add le gruyere cheese. Once cheese is fully melted and incorporated into sauce, pour into a large bowl. Whisk in yogurt, salt and pepper then stir in roughly chopped cauliflower. Once everything is well combined pour into a greased 8×8 baking dish.
- Mix together parmesan cheese, almonds and basil then sprinkle on top of cauliflower.
- Bake for 15 minutes. Then set oven to broil and bake an additional 3-5 minutes. Enjoy!
Notes
I placed my almonds in a food processor/blender and grounded them up for barely 5 seconds. This is an easier alternative to roughly chopping them, and helps them resemble a breadcrumb.