Cauliflower Casserole

One more version of the vegetable casserole I discovered  last year as I found a way to make one of my very favorite dishes into a Paleo treasure. If you haven’t tried the Squash one, here it is: https://www.fabulouslyfit.com/squash-casserole-paleo/

Since this combination came out so good making the Squash Casserole and then the Japanese Sweet Potato Casserole I shared last week; I decided to try cauliflower. It may be the best. We took it to a covered dinner this weekend and then made the Squash one for Easter Sunday dinner.

Ingredients

• 1 head of Cauliflower
• 1 Tsp. Coconut Sugar
• I Can Full Fat Coconut Cream
• 2 Eggs
• 1/4 C. Ghee
• Sea Salt
• Pepper

How to Make

1. Wash, separate the florets of the cauliflower head and steam in double boiler until just beginning to soften: About 4 – 8 minutes after the water begins to boil.
2. Drain and add sea salt and pepper to taste along with the 1 tsp. Coconut Sugar.
3. Melt Ghee.
4. Combine in a bowl: Cooled Ghee, 2 Eggs, 1 Can Full Fat Coconut Cream
5. Mix with hand mixer.
6. Place Cauliflower  in 9×9 Pyrex pan and pour the sauce over the top.
7. Bake at 400F for about 32 minutes.

This One May be Our Favorite

Each one gets better. Do you think brocolli might work too?