Ingredients:

4 cups cauliflower florets (2 heads cauliflower)

12 oz. shredded cheddar cheese (or dairy-free cheese)

3 tbsp. grass-fed butter

1/4 tsp xanthan gum (or 1/4 cup GF flour)

2 cups coconut milk (or almond milk)

1 tbsp. fresh parsley, finely chopped

1/2 tsp sea salt

1/2 tsp pepper

1/2 tsp herbamare

2 tbsp. nut crumbs (bread crumb alternative - optional)

Instructions:

Step #1: Preheat oven to 400F and grease 2-quart casserole dish with butter. Set apart.

Step #2: Boil cauliflower florets for 5 mins or until crisp-tender in lightly salted water. Strain cauliflower and add to casserole dish.

Step #3: In medium saucepan, melt butter over medium-low heat. Add xanthan gum (or GF flour) and whisk into butter. Slowly add 2 cups coconut milk and whisk to combine. Bring to simmer and continue too whisk until it thickens.

Step #4:  Add 10 oz. grated cheese, parsley, salt, pepper and herbamare to mixture and stir in until melted. Pour mixture over cauliflower and sprinkle with remaining 2 oz cheese and breadcrumbs (optional).

Step #5: Bake for 15-20 mins until golden and bubbly. Add more salt and pepper if needed.

Step #6: Enjoy!