Mock Au Gratin - GLUTEN FREE

The only thing missing from this recipe is the calories! This side dish is made with cauliflower and layered with low fat mozzarella cheese. Toasted gluten free bread crumbs that have been browned in coconut oil, add the perfect crunch on top. Your guests will not believe this is cauliflower and you don't have to tell them, it will be our secret.

Mark Twain once said, “A cauliflower is nothing but a cabbage with a college education.” Cauliflower was mentioned in American history in the 1800's but didn't become commercially available in America until 1920. Now that's the perfect definition of being "fashionably late".

Cauliflower is a member of the cruciferous vegetable and their family members are broccoli, cabbage, kale, brussel sprouts and some other less common varieties. All the vegetables that are good for you are now considered super foods that reduce your cancer risk. Living in one of the most carcinogenic States of the Union, New Jersery, we all should eat more of these vegetables.

Cauliflower is rich in antioxidants and anti-inflammatory compounds that help fight free-radicals in our body. It also benefits the body to detox due to how these compounds support the liver functions. Hung over from too much partying the night before? Make yourself a grilled cauliflower steak and feel better faster.

So now we realize that cauliflower is good for us, but can't get past the off putting taste of it steamed and undressed (without butter or sauce). What to do? What to do? Let's make this delicious recipe that is easy, gluten free, low in fat and tastes great. It has texture, gooey cheese and creamy mocked mashed potatoes, which is actually your super food the cauliflower!

Let's get cooking, you'll need: Bake: 425 Time: 10 minutes

1 head of cauliflower -white

2 tbsp coconut oil

1/2 cup gluten free bread crumbs

1 cup low fat mozzarella cheese - shredded

1/8 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1 tsp dried parsley flakes

1 tbsp olive oil

1/4 cup almond milk (unsweetened)

Cut the cauliflower into pieces and boil until tender. This may take 20-25 mins depending on how big your cauliflower is. Notice I mentioned "white" in the ingredients list. Cauliflower comes in white, green, purple, orange and green "Romanesco" cauliflower. Who knew, right? The fun things we learn in the kitchen.

Once done, drain the cauliflower well and put it in the food processor. Add your salt, pepper, garlic powder, olive oil and almond milk. Process until the mixture is smooth and creamy. Note: add the milk slowly, some cauliflower have a lot of water and you may not need all the almond milk.

Layer the mixture in a baking dish alternating with mozzarella in between the layers. Set aside and let's make the topping. In a large skillet heat the coconut oil and add the breadcrumbs for toasting. You need to keep them moving or they will burn.

Once they're a golden brown, remove from the heat and add the parsley flakes. Top your casserole (there's a throw back word) with the crunchy gluten free breadcrumbs and bake for 10 minutes in a hot oven. You want to allow the cheese to melt and all the flavors to marry before taking it out of the oven.

Here's the difficult part, allow the casserole to cool for a few minutes, before you eat it or you will burn your mouth. Yes, this is a voice of experience who had to taste for "quality control" before I put it on the table.

Note: In the crunchy topping, you can add grated parmigiano reggiano (grated cheese), more garlic powder or fresh garlic chopped, hot pepper flakes, etc. Recipes are a guide, you can alter them to what your family likes.

It will be fun to receive your feedback on this recipe. Especially those that believe they don't like cauliflower, try it, you may like it this way.

Enjoy.