1. Preheat oven to 450 degrees F.

To make the topping

1. In a large skillet, melt coconut oil. Add crushed cassava flatbread and 1/4 teaspoon salt.
2. Mix thoroughly, then remove from skillet to a small bowl and set aside. Do not clean skillet

To make the filling

1. Bring 2 quarts water to boil in a large pot and add 1 teaspoon salt. Add cauliflower and cook for just 2-3 minutes, until lightly tender. Drain into a colander and rinse with cold water and allow to dry as much as possible.
2. Using same skillet you used to make the topping, melt coconut oil over medium heat. Add shallot and cook for 1-2 minutes, until softened.
3. Add garlic and cook just until fragrant.
4. Stir in cassava flour and cook for 1 minute.
5. Immediately whisk in coconut milk and broth. Increase heat to bring mixture to a boil, then remove from heat.
6. Add mace, 1/4 teaspoon salt, thyme and nutritional yeast.

To assemble and bake

1. Arrange cauliflower in a 3 quart casserole or gratin dish.
2. Pour coconut milk mixture over cauliflower and mix gently to insure all cauliflower is evenly coated.
3. Sprinkle the topping evenly over the filling.
4. Bake for about 10 minutes, or until golden brown on top and sauce is bubbling.
5. Serve immediately.