This creamy cauliflower gratin may just make you a cauliflower convert.

Cauliflower gratin hits a lot of marks for me: high fibre, high in vitamin C, high in antioxidants. This side dish also hits a lot of marks for the rest of my family: cheesy, creamy, and satisfying.

I opted here to steam the cauliflower rather than boil it to preserve maximum nutrients. You can use cow's milk or a non-dairy milk. I used cheddar cheese, but you could use a non-dairy cheese if that floats your boat. While I used whole wheat flour, you could you make this with a whole grain gluten-free flour, like buckwheat flour. I also used a purple and green cauliflower, but any cauliflower will do!

Make it your own, but I do hope you make it! Enjoy!

Ingredients:

• 1 head of cauliflower, cut into chunks 
• 2 tbsp olive oil
• ¼ cup onion, chopped
• 2 garlic cloves, minced
• 2 tbsp whole wheat flour
• ½ tsp sea salt 
• ground pepper to taste 
• 1 cup milk of choice 
• 1 cup shredded old cheddar cheese, divided
• ½ cup shredded parmesan cheese, divided
• ½ cup almond meal
• 2 tbsp nutritional yeast

Directions:

1. Preheat oven to 375°F and grease a 9×13 casserole dish.
2. Chop cauliflower into florets and place in a steamer on top of a medium. Boil the water, then reduce heat to medium and steam until the cauliflower is tender, but still a little crunchy, about 4-5 minutes. Drain, pat dry, and set aside.
3. While the cauliflower steams, add olive oil to a large saucepan and heat over medium heat. Add chopped onion and garlic and sauté until tender, about 3-4 minutes.
4. Add the flour, salt, and pepper and stir to blend.  Slowly add the milk and bring the mixture to a boil, whisking constantly until mixture is smooth and thick. 
5. Remove the pot from the heat and add ¾ cup cheddar cheese and ¼ cup parmesan, mixing until fully melted.
6. Add the cauliflower to the prepared baking dish then pour sauce evenly over cauliflower. Mix well.
7. Top with the remaining cheese, almond meal, and nutritional yeast.
8. Bake for 25-30 minutes until it's bubbly, and the top begins to brown.
9. Serve warm as a side dish.