Wonderful way to enjoy the beautiful cool weather bounty in a healthy but indulgent way. This is an absolutely perfect side dish for a cool autumn night!


  • 1 Head of Cauliflower
  • 2 Cloves Garlic, chopped
  • 3 Scallions, sliced
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Rice Flour
  • 1 Cup Unsweetened Unflavored Dairy Free Milk (I like coconut for this recipe)
  • 1 Teaspoon Dried Thyme
  • Gluten Free Breadcrumbs
  • Salt and Pepper to taste

Serves 4 as a generous side dish


  1. Heat oven to 350 degrees.

  2. Clean and cut cauliflower into bite sized pieces, gently steam for 3-4 minutes just to soften and place to the side.

  3. In a saucepan, over low heat, gently heat olive oil and add in scallion, and garlic. Heat just until tender and fragrant. Add the rice flour and whisk to form a paste.

  4. Once the paste just begins to bubble, add in the the milk, thyme and a generous pinch of salt and pepper to taste.

  5. Combine the cauliflower with the sauce.

  6. Pour into a lightly oiled baking dish of choice and sprinkle the top with breadcrumbs.

  7. Bake at 350 degrees for 30 minutes. If the breadcrumbs need crisping, place under broiler for 2-3 minutes  until golden brown and crispy.

  8. Enjoy!