- 1 large head cauliflower
- 1 cup macadamia nuts
- 1 cup full-fat coconut milk
- 1 tsp. sea salt plus more to taste
- 1/4 tsp. paprika
- Black pepper to taste
- 1 tsp. whole-grain mustard
- Juice of 1/2 a lemon
- Preheat over to 425° F. Grease an 8×8 baking dish with coconut oil or avocado oil.
- Steam your cauliflower. To steam, cut the cauliflower into florets and put about 1/4 inch of water into a shallow pan. Heat the water until it's boiling, add in the cauliflower florets, cover and steam the florets until preferred tenderness. This usually takes about five minutes. When done steaming, turn off the heat and drain the water.
- While the cauliflower is steaming, prepare the sauce. Add the rest of the ingredients (all ingredients except for the cauliflower) into a high-speed blender or a food processor and process until you get a pretty smooth, creamy sauce.
- In a mixing bowl, toss the florets in the sauce so they are completely covered with about half the sauce, and pour into a baking dish. Top with remaining sauce to form a layer that will crust.
- Bake in the oven for 20-25 minutes, or until the top has browned. If desired, pop in the boiler for 1-2 minutes to crisp the top.
