• 1 medium size cauliflower cut into florets
  • 1 can organic full fat coconut cream
  • 3 TBS grass fed butter
  • 2 TBS water
  • Juice from ½ lemon
  • sea salt and pepper to taste
  • 6 – 8 red skinned potatoes or use a combination of sweet and white ones peeled and sliced
  • 1 cup grated grass fed organic cheese

Potato-AuGratin-6 (Copy)

  1. Pre heat oven to 180c
  2. Make white sauce first, while cauliflower is cooking peel and slice potatoes.
  3. Pulse cauliflower into rice size grains and cook until tender around 20 minutes.
  4. Add rest of ingredients until butter has melted.
  5. Put in food processor or use a stick blender and blend until smooth.
  6. Layer potatoes in a casserole dish (I used a 20cm square one)
  7. Pour sauce over potaotes
  8. Sprinkle grated cheese over the top of dish
  9. Cook at 180c for 45 mins covered with alfoil (make sure it doesn’t touch cheese)
  10. Remove alfoil after 45 mins a nd cook for a further 10 to 15 mins to brown the top.
  11. Thermomix Instructions
  12. Put cauliflower florets into thermomix and put on reverse and speed 5 for 4 to 5 seconds until cauliflower is rice size.
  13. Cook cauliflower @100c , reverse and speed soft (mixing spoon symbol) for 5 minutes.
  14. Add rest of ingredients and cook @90c on speed 4 for 4 minutes. (when you squeeze lemon leave MC in place and squeeze juice directly onto lid MC will catch any seeds.)
  15. Turn dial on thermomix from 1 to 9 slowly while holding lid with handle of spatula for 4 to 5 seconds.
  16. Same instructions for rest of recipe above (you might like to grate cheese in thermomix before you make sauce to go on top of dish)