Cauliflower GratinTry our lighter and far tastier version of cauliflower cheese. Serve up as a main meal with leafy greens or have as a delicious side to a dish.


  • 1 - large cauliflower, cut into pieces, use stalks and leaves
  • 1tsp - butter
  • 1tbsp - tapioca flour
  • 500mL - unsweetened almond milk
  • 100g - grated parmesan cheese
  • 0.25cup - crushed almonds
  • 1 - sprig of rosemary
  • salt and pepper to season


  1. Preheat oven to 180degrees/Gas mark 5/350F.
  2. Steam the cauliflower for 4 minutes.
  3. Melt the butter in the pan, add the tapioca flour, reduce heat to low and stir with a whisk.
  4. Place the rosemary stalk in the pan with the butter.
  5. Slowly add the almond milk approximately 3 tablespoons at a time and continuously stir to make a thick smooth sauce. Continue until all the milk is stirred in.
  6. Next add the grated cheese, leaving a little to sprinkle over the top, season and stir until cheese is melted.
  7. Place the cauliflower in a baking dish, pour over the sauce and sprinkle with the remaining cheese and bake for ten minutes.
  8. Sprinkle over the crushed almonds and bake for a further 15 minutes, until the almonds are golden.