Ingredients:
6-7 cups water
1 large cauliflower
2-3 tablespoons butter
3 tablespoons brown rice flour
1 can coconut milk
½ teaspoon sea salt or to taste
½ teaspoon freshly ground pepper
1 teaspoon Italian seasoning, or your favorite spices
1 medium red or green pepper, chopped into ¼-inch pieces
¾ cup roasted sunflower seeds or chopped nuts of choice
1 cup grated Parmesan cheese
¼ cup fresh parsley, chopped for garnish
Directions:
1. Bring 6-7 cups of water to a boil in a large pot.
2. Meanwhile wash the cauliflower and cut out the core and discard.
3. Break cauliflower into florets about 2 inches in diameter, and toss into the water. Water should just cover the florets.
4. Bring back to a boil then turn the heat down to medium and simmer for 3-4 minutes. Florets should remain firm, so don’t overcook.
5. Drain water and set cauliflower aside to cool.
6. Heat oven to 350 degrees and oil a baking dish.
7. To make the sauce, melt butter in a saucepan on low heat. Add flour and stir until well combined. Pour in coconut milk and raise heat to medium-high, stirring constantly until well combined. Add salt and spices and simmer on low heat, 6-8 minutes until the sauce thickens. Set aside.
8. Arrange the florets with stem sides down in the prepared dish. Sprinkle with chopped peppers and seeds or nuts over the florets.
9. Spoon sauce over the top, moving the florets to allow sauce to seep down and around into the dish.
10. Bake for about 20-25 minutes, until the sauce is bubbly and a little golden and the florets are just tender. You can sprinkle the top with toasted breadcrumbs if desired before serving, and garnish with the chopped parsley. Serve immediately.
Serves 8