Creamy Scalloped Cauliflower & Potatoes

Without a doubt, our new favorite cauliflower dish.  Potatoes and cauliflower just go absolutely perfect together and this dish was a real crowd pleaser.

1 large head of cauliflower florets (about 4 cups), steamed

2 Russet potatoes, sliced super thin

1 1/4 cups coconut milk

1 cup whole wheat breadcrumbs

1/2 cup Gruyere cheese

1/4 cup onions, chopped

1/4 cup green onions, chopped

3 tbsp garlic, minced

3 tbsp whole wheat flour

2 tbsp ghee (or butter)

2 tbsp olive oil

1/2 tsp dried oregano

1/2 tsp sea salt

1/4 tsp white pepper

• Preheat oven to 350 degrees
• Toss potato slices in oil, sea salt and pepper
• Layer a 13 X 9 casserole dish with half of the tossed potatoes
• In a frying pan over medium, cook onions in oil for about 5 minutes
• Add flour in slowly and continuously stir
• Once flour in absorbed into a paste, add coconut milk, oregano and white pepper
• Bring to a boil, then simmer on low heat for about 8 minutes, stirring continuously,  until sauce is thick
• Layer cauliflower ontop of potatoes and pour coconut milk sauce over it, evenly
• Sprinkle garlic and green onions over the coconut milk sauce, then top with Gruyere cheese
• Top with remaining potatoes, then finish by spreading the breadcrumbs on top
• Bake for 30 minutes at 350 degrees