Cauliflower and Leek Gratin
  • 3 tablespoons ghee or clarified butter
  • 1 large cauliflower, cut into florets
  • 2 leeks, white and light green parts only,sliced into 1/4-
  • inch pieces
  • 1/2 small onion, thinly sliced
  • 1 teaspoon red-pepper flakes, or to taste
  • 1/2 teaspoon dried thyme
  • 1/4 cup tapioca flour
  • 3/4 cup coconut milk
  • 3/4 cup water
  • salt and pepper, to taste
  • 1/3 cup almond flour
  • 1 tablespoon ghee or clarified butter, melted
  1. Preheat oven to 375 F. Grease a shallow 2-quart casserole. In a small bowl, combine the almond flour with the 1 tablespoon of melted ghee until the mixture is ”crumbly"; set aside.
  2. Cook the cauliflower in 3 quarts boiling salted water until slightly tender, 2 to 3 minutes. Drain and rinse under cold water; transfer to the casserole dish and set aside.
  3. Melt 3 tablespoons ghee in a small saucepan over medium-low heat. Add leeks, onion, red-pepper flakes, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the tapioca flour until well combined. Slowly add the coconut milk and water, stirring constantly. Increase heat and bring almost to a boil; cook, stirring constantly, 2 to 3 minutes or until thickened. Remove from heat and season with salt and pepper.
  4. Pour leek mixture evenly over the cauliflower. Sprinkle with the almond flour and bake until bubbly and the cauliflower is tender, about 25 minutes.
  5. Allow to cool 5 to 10 minutes before serving.
  6. Nutrition (per serving): 173 calories, 12.7g total fat, 15.3mg cholesterol, 40.4mg sodium, 438.2mg potassium, 13.6g carbohydrates, 3.2g fiber, 3.2g sugar, 2.9g protein
Recipe by Jan's Sushi Bar at