Paleo Veggie Bake

  • Paleo, Dairy Free, Gluten Free Paleo, Dairy Free, Gluten Free
  • Serves 2 Serves 2
  • 40 minutes40 minutes


  1. 1 head cauliflower
  2. 1 onion
  3. 2 cloves garlic
  4. 1/3 cup full-fat canned organic coconut milk
  5. 1/4th cup ground almonds
  6. Salt and pepper to taste
  7. coarse ground black pepper, to taste


Preheat the oven to 350°F.

Add cauliflower, onion and garlic to a large pot/pan filled with water. Bring to a boil over medium high heat until cauliflower is soft.

Drain well (watch not to burn yourself on the steam) and mash the cauliflower, onion and garlic.

Add salt, black pepper, coconut milk, to the cauliflower mash and stir to combine well.

Pour the mixture into an 8x8 glass baking dish. Top with some slivered and ground almonds for crunch.

Bake uncovered for 30-35 minutes, until bubbling and starting to brown on top.

Let cool for 5 minutes and serve.

Nutritional Value

Kcal: 179

Protein (g): 9.2

Fat (g): 7.4

Carbohydrates (g): 24.4

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Paleo Veggie Bake