FALL FLAVORS!  This cheesy dish makes a great substitute for the scalloped potatoes we expect at those Fall feasts.  Bring it to a potluck and watch it go fast.


1 Large head of Cauliflower (select one with large florettes

2 Tbs butter\

1 small onion chopped fine

2 cloves garlic, minced

2 1/2 heavy Cream

1/2/ cup almond milk

4 sprigs fresh thyme

2 bay leaves

2 tsp pink salt

1/2 tsp pepper

1/12 cup shredded cheddar cheese’

1 cup chopped spinach




Heat oven to 350

Melt butter in large dutch oven and saute about 4 minutes

Add garlic and saute another 30 seconds

Slice cauliflower florettes about 1/4 inch

Add cauliflower, cream, Spinach, almond milk, thyme, bay leaves, bay leaves, salt and pepper. and bring to a simmer

Simmer until cauliflower is almost tender

Discard thyme sprigs and bay leaves

Transfer to 3 quart baking dish and cover with cheese

Bake until cream is bubbling around the sides and top is golden brown – about 20 minutes

Let cool for 5 minutes before serving