Cauliflower "Mac N’ Cheez"
  • Salt, for water
  • 1 large head cauliflower, cut into small florets
  • Coconut oil, to coat the pan
  • 1 cup dairy free heavy cream (dairy free heavy cream = 1 block of organic silken tofu (12-ounces) and ½ cup of plain almond milk. Blend in blender until thick and creamy and there are no more lumps )
  • 2 teaspoons Dijon mustard
  • 2 tablespoons nutritional yeast
  • Salt and pepper, to taste
  • ½ teaspoon freshly minced garlic
  • Gluten free bread crumbs, for topping
  1. Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
  2. Coat the baking dish well with coconut oil.
  3. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
  4. Bring the heavy cream to a simmer in a small saucepan, and whisk in the mustard until smooth.
  5. Stir in salt, pepper, nutritional yeast and garlic and whisk just until well combined, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine.
  6. Add any mix-ins you would like, mixing well to fully coat and incorporate.
  7. Sprinkle bread crumbs, then bake until browned and bubbly hot, about 15 minutes.
Recipe by Fooduciary at