This dish is overloaded with creamy tastes and all the different textures are lovely. The cauliflower absorbs the coconut milk and oil, and they are a, surprising, match made in heaven. Plus it makes a healthy alternative to cows milk and butter, used in a traditional recipe. My 10 month old loves this and my 3 year old also finishes it all. Fry up some bacon and sprinkle over the top to add even more deliciousness.
Time to make: 30 minutes (20 minutes cooking)
Large cauliflower, cut into small bite size pieces
Can of butter beans, drained and rinsed
1 whole meal slice of bread blitzed in a blender until it’s bread crumbs
500ml coconut milk
1 large dollop of coconut oil
4-5 tablespoons of plain flour
Place the cauliflower in a large pan and bring to the boil for 5 minutes.
Meanwhile, melt the coconut oil over a low heat. When melted, take off the heat and add the flour until you have a paste. Then slowly add the milk using a whisk, add back to a low heat. Then add the cheese and mix until a thick sauce. Add some more cheese if it doesn’t look to thick!
Drain the cauliflower and mix with the butter beans. Add to a an over proof dish and pour over the cheese sauce. Then sprinkle over the breadcrumbs.
Bake in the oven for 20 minutes on gas mark 220.