Ingredients:

• 100% olive oil cooking spray
• 1 large head of cauliflower, cut into florets and steamed until tender
• 2 tablespoons coconut oil
• 2 tablespoons tapioca flour
• 1½ cups coconut milk
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon sea salt (or to taste)
• 1¼ cups grated goat’s milk Cheddar
• ¼ cup grated Parmigiano-Reggiano

Vegan option: Substitute cheeses with 1 cup of nutritional yeast

Instructions:

1. Preheat your oven to 350°F and lightly coat an 8×8-inch baking dish with olive oil spray. Add the steamed cauliflower and set aside.
2. Ina large saucepan, heat the coconut oil over low heat. Stir in the tapioca flour and cook, stirring frequently, until lightly golden.
3. Add coconut milk, Dijon mustard, garlic powder, paprika, and salt. Whisk continuously for 3–5 minutes until the sauce thickens.
4. Stir in the goat cheese until fully melted and smooth.
5. Pour the cheese sauce evenly over the cauliflower and top with Parmigiano-Reggiano.
6. Bake for 20–25 minutes, until bubbly with a golden, crispy top.