INGREDIENTS Topping 2 tablespoons coconut oil or extra-virgin olive oil 1 cup panko bread crumbs Cheeze Sauce DIRECTIONS Sriracha-Cauliflower Mac To make the topping, melt the coconut oil in a large saucepan over medium heat. Gently stir in the panko, then turn off the heat and let the bread crumbs absorb the oil. Preheat the oven to 400°F. Lightly spritz a 2-quart casserole dish with nonstick cooking spray. Make the Sauce
To assemble the dish, put 1/2 inch of water in a saucepan and bring to a simmer over medium heat. Add the cauliflower and season lightly with salt and pepper. Cover and cook until just tender, 4 to 6 minutes. Drain well, then pat dry with a clean kitchen towel or paper towels.
Transfer to the prepared casserole dish. Pour the sauce over the cauliflower and top with the panko. Bake for 15 to 20 minutes, until the topping is golden brown and the sauce is bubbling. Remove from the oven and let sit for 5 minutes so the molten cheeze lava can cool just a touch. Portion, plate, and serve garnished with parsley. To make gluten-free For the topping, substitute 2 cups of rice squares cereal (such as Rice Chex) for the panko. Put the cereal in a large ziplock bag and gently roll over it with a rolling pin until the cereal is coarsely crushed into bits, resembling panko in texture. For the cheese sauce, simply substitute gluten-free flour for the all-purpose flour.