25+ Flavorful Holiday Paleo Cauliflower Recipes to Brighten Your Festive Table

The holiday season is a time to indulge in delicious food, and with the growing popularity of paleo diets, more and more people are turning to creative, healthy alternatives to traditional dishes.

If you’re looking to incorporate more nutrient-dense and low-carb options into your holiday meals, cauliflower is your new best friend.

Whether it’s as a side dish, a savory main course, or even a dessert, cauliflower can easily be transformed into a paleo-friendly masterpiece.

In this collection of 25+ holiday paleo cauliflower recipes, you’ll find an array of dishes that not only taste amazing but also stay true to the principles of the paleo diet—free of grains, dairy, and processed ingredients.

From roasted cauliflower infused with aromatic herbs to creamy soups, gratins, and even cauliflower rice, these recipes are the perfect way to add both flavor and nutrition to your festive spread.

Each recipe is designed to bring out the best of cauliflower’s versatility, making it the star of your holiday menu.

Whether you’re hosting a holiday gathering or looking for healthy options to enjoy during the season, these cauliflower recipes will inspire you to create delicious, satisfying meals that everyone will love.

So, get ready to elevate your holiday dining with these flavorful, wholesome, and paleo-friendly cauliflower dishes!

25+ Flavorful Holiday Paleo Cauliflower Recipes to Brighten Your Festive Table

The holidays are the perfect time to explore new flavors and embrace healthier alternatives to traditional comfort foods, and these 25+ holiday paleo cauliflower recipes are just the way to do it.

With cauliflower as the star ingredient, you can enjoy dishes that are rich in flavor, easy to prepare, and packed with nutrients.

From light and fresh salads to hearty and creamy casseroles, these recipes prove that paleo doesn’t have to mean sacrificing taste.

So, this holiday season, make cauliflower your go-to vegetable for creating mouthwatering paleo-friendly dishes that everyone can enjoy.

Whether you’re cooking for a crowd or looking for something to add to your own table, these recipes will ensure that your holiday meals are both festive and nourishing.

Holiday Paleo Cauliflower Mash

This creamy and flavorful mashed cauliflower is a perfect paleo-friendly alternative to mashed potatoes for your holiday feast. Infused with garlic and fresh herbs, it’s a side dish that pairs wonderfully with turkey, roast beef, or any main dish. Plus, it’s easy to make and adds a healthy twist to your traditional holiday menu.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 2 cloves garlic, minced
• 1/4 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 8-10 minutes or until tender.
2. Drain the cauliflower and transfer to a food processor. Add garlic, almond milk, and olive oil.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Season with salt and pepper to taste, and continue blending until well combined.
5. Transfer the mashed cauliflower to a serving dish and garnish with fresh parsley before serving.

This cauliflower mash is light yet indulgent, with the creaminess of the almond milk and olive oil adding depth of flavor. It’s a wonderful holiday side dish that mimics the comfort of mashed potatoes while staying true to paleo principles. Whether served with your holiday roast or as part of a festive spread, it is sure to impress.

Paleo Roasted Cauliflower with Cranberry Sauce

This holiday-inspired roasted cauliflower dish pairs the earthy flavors of cauliflower with the tart sweetness of cranberry sauce, making it a perfect side for your festive meals. The cauliflower is roasted to a golden crisp while the cranberry sauce adds a fresh, tangy contrast. It’s an elegant and nutritious option that fits perfectly within a paleo diet.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup fresh cranberries
• 1 tbsp honey (or maple syrup for a sweeter option)
• 1 tbsp apple cider vinegar
• 1/2 tsp cinnamon

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden and crispy.
4. While the cauliflower roasts, prepare the cranberry sauce. In a small saucepan, combine the cranberries, honey, apple cider vinegar, and cinnamon.
5. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 minutes.
6. Once the cauliflower is roasted, drizzle the cranberry sauce over the top before serving.

The balance of roasted cauliflower’s savory depth and the bright, tangy cranberry sauce creates a beautiful contrast of flavors. This dish serves as a great accompaniment to any holiday protein, adding color and a punch of flavor to your festive table. Not only is it paleo-friendly, but it’s also naturally gluten-free and full of vitamins.

Paleo Cauliflower Rice Stuffing

This paleo-friendly cauliflower rice stuffing is a fantastic holiday dish that replaces traditional bread stuffing. Made with cauliflower rice, sautéed vegetables, and fresh herbs, this recipe provides all the comforting flavors of a classic stuffing while remaining light and nutritious. It’s an ideal side dish for anyone following a paleo diet during the holidays.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Begin by grating the cauliflower into rice-sized pieces using a box grater or food processor.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and carrots, cooking for 5-7 minutes until softened.
3. Add the cauliflower rice to the skillet, along with the thyme, sage, salt, and pepper. Stir well and cook for another 5-7 minutes, allowing the cauliflower to soften but retain some texture.
4. Remove from heat and stir in the fresh parsley.
5. Transfer to a serving dish and serve warm.

This cauliflower rice stuffing is aromatic and satisfying, with the herbs and sautéed vegetables providing an aromatic base for the cauliflower rice. It’s a light yet flavorful stuffing alternative that is great for stuffing a holiday turkey or served as a standalone side dish. It’s nutrient-dense, easy to make, and perfect for those looking to enjoy a healthier holiday meal without sacrificing flavor.

Paleo Cauliflower Gratin

This creamy paleo cauliflower gratin combines the richness of cauliflower with a dairy-free, nut-based cheese sauce. The result is a comforting, indulgent dish that’s perfect for the holidays. It’s a satisfying side that offers a cheesy, savory flavor without using any dairy, making it a great addition to a paleo-friendly spread.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1/2 cup raw cashews (soaked for at least 4 hours)
• 1/4 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup almond flour (for topping)
• 2 tbsp olive oil (for drizzling)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 10 minutes.
3. In a blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth, adding more water if needed to reach a creamy consistency.
4. Place the steamed cauliflower in a baking dish and pour the cashew sauce over the top, making sure all the florets are covered.
5. In a small bowl, combine the almond flour with olive oil to create a crumbly topping. Sprinkle it evenly over the cauliflower.
6. Bake for 20 minutes, or until the top is golden and crispy.

This cauliflower gratin is rich and decadent without any dairy, thanks to the creamy cashew sauce and crispy almond flour topping. It’s a wonderful addition to any holiday meal, offering a comforting dish with a cheesy, creamy texture that’s perfectly aligned with paleo guidelines. Whether paired with roasted meats or enjoyed as a standalone dish, this gratin is sure to be a hit at your holiday table.

Paleo Cauliflower Tots

These cauliflower tots are a healthier, paleo-friendly alternative to traditional tater tots. Packed with cauliflower, almond flour, and a blend of spices, they’re crispy on the outside and tender on the inside. Perfect as a snack or side dish for your holiday gatherings, these tots will be loved by both paleo followers and non-paleo guests alike.

Ingredients:

• 1 large head of cauliflower, grated into rice-sized pieces
• 1/4 cup almond flour
• 1 large egg
• 1/2 cup grated carrot
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Steam or microwave the grated cauliflower for 5-7 minutes until soft. Once cooked, squeeze out any excess moisture using a clean kitchen towel.
3. In a large bowl, combine the cauliflower, almond flour, egg, grated carrot, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Shape the mixture into small tot-sized cylinders and place them on the prepared baking sheet.
5. Drizzle a little olive oil over the tots and bake for 20-25 minutes, flipping halfway through, until golden and crispy on both sides.

These cauliflower tots are crispy, savory, and packed with flavor, offering a fun and healthy alternative to classic tater tots. They’re an ideal side for a holiday meal, especially when served with a paleo-friendly dipping sauce. Not only do they satisfy cravings for comfort food, but they also offer a great way to sneak in more veggies during the festive season.

Paleo Cauliflower and Bacon Skillet

This simple yet flavorful paleo cauliflower and bacon skillet is the perfect holiday side dish for those who love a savory, smoky element on their table. The combination of crispy bacon, tender cauliflower, and fresh herbs creates a rich, satisfying dish that’s full of depth and comfort. It’s quick to prepare, making it a great option for a last-minute addition to your holiday spread.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 slices bacon, chopped
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving a small amount of bacon fat in the skillet.
2. Add olive oil to the skillet and sauté the onion until softened, about 3 minutes. Add the garlic and cook for an additional minute.
3. Add the cauliflower florets to the skillet, sprinkle with thyme, salt, and pepper, and cook for about 10 minutes, stirring occasionally, until the cauliflower is golden and tender.
4. Stir the cooked bacon back into the skillet, and continue cooking for another 2 minutes to combine the flavors.
5. Garnish with fresh parsley before serving.

This cauliflower and bacon skillet offers a delightful blend of crispy, smoky bacon and tender cauliflower, making it an irresistible addition to your holiday meal. The earthy flavor of cauliflower is enhanced by the savory bacon and fresh herbs, creating a comforting and hearty dish that perfectly complements any festive feast. Simple, satisfying, and full of flavor, this dish is sure to be a holiday favorite.

Paleo Cauliflower and Mushroom Casserole

This cauliflower and mushroom casserole is a rich and savory holiday side dish that brings the earthy flavors of cauliflower and mushrooms together in a creamy, paleo-friendly sauce. Topped with crispy almond flour breadcrumbs, it makes for an indulgent yet healthy alternative to traditional casseroles, perfect for your festive meals.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 cups mushrooms, sliced
• 1/2 cup coconut milk (or almond milk)
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1/4 cup almond flour (for topping)
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with a bit of olive oil.
2. Steam or microwave the cauliflower florets until tender, about 10 minutes. Set aside.
3. In a large skillet, heat olive oil over medium heat and sauté the mushrooms until they release their moisture and turn golden, about 5-7 minutes.
4. In a blender, combine the coconut milk, garlic powder, onion powder, salt, and pepper. Blend until smooth.
5. Layer the steamed cauliflower and sautéed mushrooms in the prepared baking dish, then pour the coconut milk mixture over the top.
6. In a small bowl, mix almond flour and nutritional yeast (if using), then sprinkle this topping over the casserole.
7. Bake for 25-30 minutes, or until the top is golden and crispy.
8. Garnish with fresh herbs before serving.

This cauliflower and mushroom casserole is a creamy, flavorful dish that’s both comforting and nutritious. The coconut milk adds a velvety texture, while the sautéed mushrooms provide a rich, umami flavor. The crispy almond flour topping adds a delightful crunch, making this casserole a perfect side for your holiday spread.

Paleo Cauliflower “Mac” and Cheese

This paleo-friendly “mac” and cheese is made with cauliflower instead of pasta and a rich, dairy-free cheese sauce. The creamy, cheesy texture comes from a combination of cashews, nutritional yeast, and spices, making it the perfect guilt-free indulgence for your holiday table.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1/2 cup raw cashews (soaked for at least 4 hours)
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp turmeric (for color)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Steam or microwave the cauliflower florets until tender, about 7-10 minutes. Set aside.
3. In a high-speed blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, turmeric, salt, and pepper. Blend until smooth and creamy.
4. In the prepared baking dish, layer the steamed cauliflower and pour the cheese sauce over the top, making sure the cauliflower is well coated.
5. Bake for 20 minutes, or until the top is golden and bubbling.
6. Garnish with fresh parsley before serving.

This cauliflower “mac” and cheese is a creamy and satisfying dish that mimics the comfort of traditional mac and cheese while staying entirely paleo-friendly. The cashew-based sauce gives it a rich, velvety texture, and the nutritional yeast adds a cheesy flavor without the dairy. It’s a great addition to your holiday table for those looking for a healthy, indulgent side dish.

Paleo Cauliflower Salad with Lemon and Dill

This refreshing cauliflower salad with lemon and dill is a light yet flavorful side dish perfect for your holiday spread. The tangy lemon dressing and fresh dill complement the crisp, roasted cauliflower, creating a dish that’s both refreshing and hearty. It’s a great addition to any holiday table, offering a break from the heavier dishes while still being satisfying.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• Juice of 1 lemon
• 2 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard (optional)
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden and tender.
4. While the cauliflower is roasting, prepare the dressing by whisking together lemon juice, olive oil, Dijon mustard (if using), apple cider vinegar, salt, and pepper.
5. In a large bowl, combine the roasted cauliflower, red onion, and fresh dill.
6. Drizzle the dressing over the salad and toss gently to coat.
7. Serve warm or chilled, garnished with extra dill if desired.

This cauliflower salad with lemon and dill is fresh, zesty, and full of flavor. The roasted cauliflower adds a slight smokiness that pairs beautifully with the tangy dressing, while the dill brings a bright, herby note to each bite. It’s a perfect light side dish for any holiday meal, offering a refreshing balance to heavier courses.

Paleo Cauliflower Roasted with Garlic and Rosemary

This roasted cauliflower dish is elevated by the aromatic flavors of garlic and rosemary, making it a savory and fragrant addition to your holiday table. The cauliflower becomes beautifully tender on the inside while crispy on the edges, offering the perfect combination of textures. The simplicity of this dish makes it an elegant choice, perfect for both casual and formal holiday gatherings.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 3 tbsp olive oil
• Salt and pepper to taste
• Zest of 1 lemon (optional, for added freshness)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, minced garlic, fresh rosemary, salt, and pepper, ensuring each piece is well coated.
3. Spread the cauliflower evenly on the baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
5. Once roasted, remove from the oven and sprinkle with lemon zest, if desired, for an added touch of brightness.
6. Serve warm as a side dish.

The roasted cauliflower with garlic and rosemary is wonderfully fragrant and full of flavor. The crispy edges give the dish a satisfying crunch, while the tenderness of the cauliflower makes it a delightful contrast. The aromatic garlic and rosemary pair perfectly together, adding an irresistible savory element to this holiday-friendly dish.

Paleo Cauliflower Rice Pilaf

This cauliflower rice pilaf is a healthy, low-carb alternative to traditional rice pilaf, perfect for holiday meals. With cauliflower rice as the base, it’s packed with veggies, nuts, and dried fruits, giving it a delightful mix of textures and flavors. The dish is full of color and adds a festive touch to your spread, making it a versatile side dish that pairs well with a variety of main courses.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 1/2 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• 1/4 cup diced carrots
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• Juice of 1/2 lemon

Instructions:

1. Grate the cauliflower into rice-sized pieces using a food processor or box grater. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced carrots and sauté for 3-4 minutes until softened.
3. Add the cauliflower rice to the skillet, along with cinnamon, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
4. Stir in the toasted almonds, dried cranberries, and lemon juice, then cook for another 2 minutes to heat through.
5. Remove from heat and garnish with fresh parsley before serving.

This cauliflower rice pilaf is a fragrant and flavorful dish that combines the lightness of cauliflower with the richness of toasted almonds, sweet dried cranberries, and the warmth of cinnamon. It’s a perfect paleo-friendly side for your holiday feast, offering a satisfying and festive alternative to traditional rice dishes.

Paleo Cauliflower and Pomegranate Salad

This vibrant cauliflower and pomegranate salad is bursting with freshness, color, and flavor. The slightly roasted cauliflower adds depth, while the pomegranate seeds provide a burst of sweetness and crunch. A light lemony dressing ties it all together, making it a beautiful, refreshing side dish that’s both healthy and visually stunning for your holiday table.

Ingredients:

• 1 medium head of cauliflower, cut into small florets
• 1/2 cup pomegranate seeds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, cumin, salt, and pepper. Spread them out evenly on the baking sheet.
3. Roast the cauliflower for 20-25 minutes, turning halfway through, until golden and crispy on the edges.
4. Let the cauliflower cool slightly, then transfer to a large bowl.
5. Add the pomegranate seeds and fresh cilantro to the cauliflower, and toss gently.
6. Drizzle with lemon juice before serving.

This cauliflower and pomegranate salad is a refreshing and colorful dish that offers a unique balance of savory and sweet. The roasted cauliflower provides a rich, nutty flavor, while the pomegranate seeds give a burst of freshness and texture. The cumin adds a warm, earthy note, and the lemon juice brings a touch of brightness, making this salad an elegant and healthy addition to your holiday meals.

Paleo Cauliflower and Bacon Stuffing

This cauliflower and bacon stuffing is a delicious, low-carb alternative to traditional bread stuffing. The cauliflower florets mimic the texture of bread, while crispy bacon adds a savory depth to the dish. It’s packed with herbs and spices, making it a flavorful and satisfying side for your holiday dinner. This paleo-friendly stuffing is sure to be a hit with guests looking for a healthier option.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 slices of bacon, chopped
• 1/2 cup onion, diced
• 1/4 cup celery, diced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Steam or microwave the cauliflower florets until tender, about 10 minutes. Once cooked, pulse them in a food processor until they resemble rice or breadcrumbs.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon fat in the pan.
4. Add the diced onion and celery to the skillet and sauté in the bacon fat until softened, about 5 minutes. Add the garlic, sage, and thyme, and cook for another minute.
5. Add the cauliflower rice to the skillet, stirring to combine, and season with salt and pepper. Cook for 5 minutes until heated through.
6. Stir in the crispy bacon and transfer the mixture to the prepared baking dish. Bake for 15-20 minutes until the top is slightly golden.
7. Serve warm, garnished with fresh herbs.

This cauliflower and bacon stuffing is full of flavor and texture, with the cauliflower providing a light and fluffy base, while the bacon gives a satisfying crunch. The combination of fresh herbs makes it aromatic and savory, creating a comforting and paleo-friendly alternative to traditional stuffing. It’s a perfect addition to your holiday spread, bringing together the classic stuffing flavors in a healthier way.

Paleo Cauliflower Soup with Coconut Milk

This creamy cauliflower soup with coconut milk is rich, velvety, and completely dairy-free, making it the perfect choice for a paleo-friendly holiday starter. The coconut milk adds a luscious creaminess, while the roasted cauliflower brings out a deep, caramelized flavor. It’s a warm, comforting dish that’s both light and satisfying, ideal for holiday gatherings.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) coconut milk (full-fat)
• 3 cups vegetable broth
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, salt, and pepper, then roast in the oven for 25 minutes, turning halfway, until golden and tender.
3. In a large pot, sauté the chopped onion and garlic over medium heat until soft, about 5 minutes.
4. Add the roasted cauliflower, coconut milk, vegetable broth, and turmeric to the pot. Stir to combine and bring to a boil.
5. Reduce the heat and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
6. Use an immersion blender or regular blender to purée the soup until smooth and creamy. Adjust seasoning with more salt and pepper if needed.
7. Serve warm, garnished with fresh parsley or chives.

This cauliflower soup with coconut milk is a perfect balance of creamy and savory flavors. The roasted cauliflower gives the soup a deep, earthy taste, while the coconut milk adds richness without any dairy. The turmeric enhances the soup’s flavor with a subtle warmth, making it a deliciously comforting dish for your holiday meals.

Paleo Cauliflower Gratin with Almond Flour Crust

This cauliflower gratin with an almond flour crust offers all the rich, cheesy comfort of a classic gratin, without any dairy or grains. The cauliflower is tender and flavorful, coated in a creamy, cashew-based sauce, and topped with a crunchy almond flour crust. It’s a perfect side dish for your holiday feast, delivering a rich and indulgent flavor with paleo-friendly ingredients.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1/2 cup raw cashews, soaked for 4 hours
• 1/4 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1/2 cup almond flour
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Steam or microwave the cauliflower florets until tender, about 10 minutes. Set aside.
3. In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
4. In a small bowl, mix the almond flour with olive oil, salt, and pepper to form a crumbly topping.
5. In the prepared baking dish, layer the steamed cauliflower and pour the cashew sauce over the top, making sure the cauliflower is well coated.
6. Sprinkle the almond flour topping evenly over the gratin.
7. Bake for 20-25 minutes, until the top is golden brown and bubbly.
8. Garnish with fresh parsley before serving.

This cauliflower gratin with an almond flour crust is a decadent and satisfying side dish that’s entirely paleo-friendly. The cashew-based sauce adds creaminess, while the almond flour topping provides a satisfying crunch. It’s a deliciously rich and flavorful alternative to traditional gratins, perfect for your holiday table.

Note: More recipes​ are coming soon!