1 cored medium-sized cauliflower (cut into florets)

1 tablespoon unsalted butter

2 tablespoons all-purpose flour or gluten-free flour

1 can organic tomatoes, pureed with their juice (14 to 15 ounces)

¼ cups skim milk or unsweetened almond/cashew milk

1 teaspoon dried thyme or crumbled oregano

1 tablespoon grated Parmesan cheese

2 tablespoon fine dry bread crumbs


  1. Preheat oven to 375F. Lightly grease a shallow baking dish (1 quart). Steam the cauliflower for 10 to 12 minutes or until crisp-tender in a steamer or colander placed over a large saucepan of boiling water.
  2. Melt the butter in a large heavy saucepan. Add the flour and cook for 30 seconds while stirring constantly. Add the tomatoes, milk, thyme, salt, and pepper. Simmer the mixture for 5 minutes or until thick while stirring constantly. Remove from heat and stir in the cheese and cauliflower.
  3. Spoon the mixture into the prepared baking dish, sprinkle the bread crumbs on top, bake uncovered for 15 minutes or until bubbling.


Preparation time: 12 min

Cooking time: 32 min