This one is not for the faint of heart. A pretty involved recipe what with the Bechamel sauce topping, blanching the cauliflower and so on. Here’s the recipe from BigOven that I adapted. I used half & half for the Bechamel and then to make paleo friedly, substituted potato starch for the flour in the sauce and for the topping I used almond meal instead of panko. So, no wheat, no gluten.
Careful and wait until the sauce begins to bubble in the center, not just the edges. Then fire under the broiler to really crisp it at the end.
This is a very worthwhile dish, I must say.
Give it a shot if you’re up to it.