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Cheesy Cauliflower


  • 1 head cauliflower

  • 2 cups thin unsweetened coconut milk (carton)

  • 2 oz butter

  • 1 tsp konjac flour / Glucomannan powder

  • 5 oz strong cheddar cheese, grated (shredded)

  • Salt and pepper

Total Time: 20 min Prep: 5 min Cook: 10 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Discard the outer leaves of the cauliflower and separate the head into florets.

Steam florets in a steamer for 15 minutes, or until just tender when pierced with a knife.

Place florets in a baking dish, head side up.

Meanwhile, place 1 cup of the milk and the butter in a saucepan over medium heat until hot.

In a small bowl slowly mix the konjac flour and the remaining cup of milk to make a smooth sauce.

Reduce the heat under the saucepan to low, and stirring constantly add the sauce to the pan.

Stir until the sauce has thickened and then simmer for 1 minute.

Add 4 oz of the cheese and stir well.

Season with salt and pepper.

Once the cheese has completely melted, giving you a smooth, thick sauce, pour it evenly over the cauliflower florets.

Sprinkle the remaining cheese evenly over the top of the sauce.

Place under a hot broiler (grill) until the top is lightly browned and bubbling.