*Yields 3 portions
I am so grateful for these kind of recipes. When we talk about purees, the cauliflower variety is my absolute favourite. I hope you will enjoy this casserole as much as I do!
• 1 cauliflower
• 2 chicory’s, chopped
• 1 yellow onion, cut in pieces
• 1 leek, chopped
• ½ cup coconut milk
• 2 tbsp. chives, chopped
• ¼ cup coconut oil, melted
• 1 ½ cup almond flour
• 2 tbsp. extra virgin olive oil
• 1 ½ tbsp. bouillon (low salt, I choose a variant from a local health food store)
• Salt and pepper to taste
1. Preheat your over to 400 F degrees.
2. If you don’t like the bitterness of chicory, then first cook it for about 12-15 minutes (in water with a dish of salt).
3. Steam or cook your cauliflower until it’s soft. Transfer it into a blender with the coconut milk and chives. Make a purée out of it. Add salt to taste.
4. Take a sauce pan, add 2 tbsp of coconut oil and bake the onion in it. After 2 minutes you can add the chicory and leek. Sauté this for 3-5 minutes.
5. Take a glass of water and add it to the sauce pan. Get the bouillon and add it as well. Mix it all together and cook for another 3 minutes until the chicory is soft.
6. for a nice, crumbled topping, we take the almond flour, melted coconut oil and a pinch of salt. Mix these 3 together and you will soon notice how it will crumble.
7. Strain the chicory mixture to get rid of most liquid.
8. Spread the mixture on a casserole greased dish with coconut oil and then divide the cauliflower pure over it. Finally add the crumbled almond flour mix and then you can put it in the oven. It will take about 15 minutes to get the golden colour.
Macro’s (per portion):
Carbs: 14,5 g.
Net carbs: 11,4 g.
Fat: 49.9 g
Protein: 7,0 g.