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"This was so good! I added shredded rotisserie chicken and bacon to make it more of a meal and to stretch it as there are 6 of us. Definitely will be making this again!"
– cauliflower – avocado oil – yellow onion – garlic
Preheat the oven to 400 degrees F and lightly oil a large casserole dish. Wash the cauliflower well and pat dry. Remove the green stems, chop cauliflower into florets and add to the prepared casserole dish.
Pour 2 tablespoons of avocado oil to a large skillet and add the chopped onion. Sauté onion, stirring occasionally until it begins to brown, about 10 minutes.
Add the garlic and coconut milk and bring to a full boil. Cook at a full boil, stirring occasionally for 2 minutes, until thick and the sauce pulls away from the pan when stirred.
Place the skillet back on the stove top and heat over medium-high again and heat until mixture is steamy but not boiling. Stir in the cider vinegar and 1 cup of the grated cheese and stir until melted and thick.