5 cups cauliflower florets
Sea salt and pepper to taste
1 cup half and half
1/2 cup chicken broth (homemade if possible)
2-3 tablespoons coconut flour, sifted
1 soy free organic egg, beaten
2 cups grass-fed cheddar cheese/raw cheese shredded


1. Preheat oven to 350
2. Salt the cauliflower then steam it until al dente
3. Then place the florets in a greased baking dish
4. In a pan heat up the coconut milk with a pinch of salt and pepper over medium heat.
5. Add broth and keep stirring
6. Add the coconut flour to the mixture and and let the sauce bubble
7. Remove the sauce from the heat and whisk in the egg (the sauce should thicken)
8. Pour the sauce over the cauliflower
(NOTE: I actually do this differently. At this point, I add the cheese and melt it in the sauce on the stove before I poor it over the cauliflower. I then top with some extra cheese)
9. Add the cheese evenly then bake for 35-40 minutes