Paleo Creamy Cauliflower Casserole Recipe
Serves: 4 servings
  • 1 large or 2 small heads cauliflower, cut into florets
  • 1 onion, diced
  • 2 Tbs. ghee
  • 8 oz. button mushrooms, sliced
  • ⅓ cup mayonnaise made with healthy oil, such as this one
  • ⅓ cup full-fat coconut milk (you could likely substitute any other non-dairy milk)
  • ¾ tsp. Herbamare seasoning salt, available here
  • 1 tsp. dijon mustard
  • 3 Tbs. chopped fresh dill
  • 3 Tbs. chopped fresh chives
  • ½ package Inca Plantain Chips, available here
  • Olive oil
  1. Steam the cauliflower until tender but not mushy, about 7 minutes. Drain and put the cauliflower into a 9" casserole dish.
  2. Preheat the oven to 400.
  3. In a saute pan over medium head, cook the onion in the ghee until slightly softened. Add the mushrooms and cook until tender, stirring occasionally, about 8-10 minutes. Add a pinch of salt to help soften the vegetables while cooking.
  4. Once cooked, put the mushrooms/onions in a blender (I recommend this affordable alternative to Vitamix) with the mayonnaise and coconut milk. Add the Herbamare, Dijon, dill and chives. Blend until creamy.
  5. In the casserole dish, combine the creamy sauce with the cauliflower.
  6. You can eyeball the measurement for the plantain crackers -- I use about ½ a package. In a zip-top bag, crush the crackers with a rolling pin or meat mallet. Sprinkle the crushed crackers over the casserole, then drizzle lightly with olive oil (about a tablespoon). This helps the topping brown.
  7. Bake until bubbling and the topping is golden, about 15 - 20 minutes.
Recipe by Empowered Sustenance at