Instead of cream, this recipe uses coconut milk for a slightly lighter version of a traditional gratin, resulting in a super versatile veggie side dish that goes perfectly with a pork roast, baked salmon, or meatballs and zoodles.
Preheat oven to 375ºF (190ºC).
Mix the cauliflower, Brussels sprouts, coconut milk, broth, garlic, and half of the cheese in a large bowl. Season with salt and pepper.
Add the mixture into a casserole dish and top with the pork rinds. Bake for 50 minutes or until the sauce thickens and bubbles and the pork rinds brown.
Sprinkle the remaining cheese on top of the casserole and let cool for ten minutes before serving. Enjoy!
6 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
