• 1 medium cauliflower, cut into florets
  • 2 cloves garlic minced
  • 1 ½ tbsp olive oil
  • 1 cup unsweetened almond milk
  • 1 ½ tbsp arrowroot flour
  • 1/3 cup olive oil mayonnaise
  • 4 turkey bacon slices, cooked and crumbled
  • 1 tbsp chopped parsley
  • salt, black pepper to taste


  1. Preheat oven to 350°F.
  2. Blanch cauliflower in a large pot of boiling water for 2 minutes.
  3. Drain well and set aside.
  4. To make the sauce in a skillet heat the olive oil over medium heat.
  5. Add garlic and cook for 30 seconds.
  6. Add the arrowroot flour and stir until golden.
  7. Add the milk and bring to a low simmer, stirring until combined.
  8. Stir in the mayonnaise and season with salt and pepper.
  9. Add drained cauliflower and toss to combine.
  10. Transfer the mixture into a casserole dish.
  11. Bake for 30 minutes.
  12. Remove from the oven, sprinkle with turkey bacon and parsley and serve.