Baked Cheesy Cauliflower with Toasted Breadcrumbs

Friday, November 17, 2017 Alanna Figueira 0 Comments

 I still cannot believe the Christmas music is on and Thanksgiving is next week!  This recipe is great to bring to a Thanksgiving dinner.  I mean really Thanksgiving is all about the sides and pumpkin pie, right? I'm so particular about my Thanksgiving sides that I almost always re-make Thanksgiving dinner, after Thanksgiving!  This dish, I guess you could call it a casserole but I just hate that word!  But anyway, it's creamy, cheesy, and a real comfort dish.  You'll feel like you're diving into a big bowl of mac'n' cheese.  Without the carbs! And you won't believe how quick you can whip this up!  It re-heats nicely too.
You can use your own mayo or any mayo, but Primal Kitchen is by far my favorite.  You can use leftover mashed potatoes or bake a potato, I usually just boil and then the skin easily slides off.  You can skip the breadcrumb topping and just make cheesy sauce.
I can't wait to see how you guys use this amazing sauce! 

Baked Cheesy Cauliflower with Toasted Breadcrumbs


Head of cauliflower, chopped into bite size pieces

Salt and pepper


*all ingredients should be room temp and sweet potato should be still hot.  If you're re-using, just warm it up beforehand.  

1 cup cooked sweet potato, skin removed (about 1 medium sweet potato)

1 tsp each salt, garlic powder

1/2 tsp pepper


Roast your cauliflower. (You can also steam or boil, but roasting adds more flava!) Preheat oven to 375F and line a baking sheet with parchment paper.  Toss your cauli with 3-4 Tbsp (depending how large your head is) avocado oil, and season with salt and pepper.  Roast in preheated oven for 25-30 mins, until golden and fork tender.  

While cauli is roasting, prepare your sauce.  Cut sweet potato into 4 pieces and boil until fork tender.  Slide the skin off.  Mash and measure 1 cup.

Add sweet potato while it's still hot and nutritional yeast to a blender.  Blend on medium until smooth.  Add coconut milk, mayo, salt, garlic powder, and pepper.  Blend until smooth and creamy. 

When cauliflower is cooked, remove and then increase oven heat to 425F for toasting the breadcrumb. 

Take out a baking dish and spray with cooking spray.  Place cooked cauliflower in it.  Pour sauce on top and toss to coat.  If sauce is way too thick, add a little coconut milk 1 tbsp at a time. Make breadcrumb topping.

Breadcrumb Topping

1 cup almond flour
2 tsp paprika
4 Tbsp butter, melted OR for dairy free 4 tsp mayo


Melt the butter. Combine the topping mixture in a small mixing bowl.  Sprinkle on top.  Place in the oven for 10 minutes, until top is golden.  Garnish with chopped parsley.

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