That Sugar Movement


Cauliflower and Almond Gratin

  • Cauliflower and Almond Gratin - Serves Serves: 6 as a side dish
  • Cauliflower and Almond Gratin - Prep Time Prep Time: 10 minutes
  • Cauliflower and Almond Gratin - Cook Time Cook Time: 30-35 minutes

Contains dairy and nuts

Try our lighter and far tastier version of cauliflower cheese. Serve up as a main meal with leafy greens or have as a delicious side to a dish.

Make dairy-free by swapping the butter and parmesan with a plant-based alternative.


  • 1 - large cauliflower, cut into pieces, including stalks and leaves
  • 1tsp - butter
  • 1tbsp - tapioca flour
  • 1 - sprig of rosemary
  • 500mL - unsweetened almond milk
  • 100g - grated parmesan cheese
  • salt and pepper to season
  • 0.25cup - crushed almonds


  1. Preheat oven to 180 degrees/Gas mark 5/350F.
  2. Steam the cauliflower for 4 minutes.
  3. Melt the butter in the pan, add the tapioca flour, reduce heat to low and stir with a whisk.
  4. Place the rosemary stalk in the pan with the butter and tapioca mixture.
  5. Slowly add the almond milk, approximately 3 tablespoons at a time, and continuously stir to make a thick smooth sauce. Continue until all the milk is stirred in.
  6. Add most of the grated parmesan cheese (leaving a little to sprinkle over the top). Season and continue to stir until cheese is melted.
  7. Place the cauliflower in a baking dish, pour over the sauce and sprinkle with the remaining cheese. Bake for 10 minutes.
  8. Sprinkle the cauliflower with the crushed almonds, and bake for a further 15 minutes, until the almonds are golden.

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That Sugar Movement