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
Heat oven to 350 degrees.
Clean and cut cauliflower into bite sized pieces, gently steam for 3-4 minutes just to soften and place to the side.
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.
Once the paste just begins to bubble, add in the the milk, thyme and a generous pinch of salt and pepper to taste.
Combine the cauliflower with the sauce.
Pour into a lightly oiled baking dish of choice and sprinkle the top with breadcrumbs.
Bake at 350 degrees for 30 minutes. If the breadcrumbs need crisping, place under broiler for 2-3 minutes until golden brown and crispy.