1 large head cauliflower, trimmed and cut into florets
2 large leeks, white and light green parts only, cut into 1-inch-thick rounds
2 tbsp coconut oil, plus additional for greasing baking dish
1/4 cup coconut flour
1 1/2 cups unsweetened plain almond milk
1/4 tsp paprika
1/4 tsp ground nutmeg
Sea salt and fresh ground black pepper, to taste
1 1/4cups grated Swiss or Gruyère cheese, divided
8 oz thinly sliced smoked salmon
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds
4 tsp chopped fresh chives or flat-leaf parsley leaves
Preheat oven to 425°F. In a large pot of boiling salted water, cook cauliflower for 3 minutes. Add leeks and cook until vegetables are tender, about 2 minutes; drain well. Transfer to a large bowl.
In a medium saucepan, melt oil on medium. Add flour and cook, whisking constantly, for 1 minute. Stir in milk and bring to a simmer, whisking often. Whisk in paprika, nutmeg, salt and pepper. Remove from heat and whisk in 1 cup Swiss cheese until blended. Pour sauce over cauliflower mixture and add salmon, stirring to combine. Lightly grease a 9 x 13-inch baking dish; scrape mixture into dish. Sprinkle with Parmesan and remaining 1/4 cup Swiss cheese. Top with almonds.
Bake until cheese is bubbly and nuts are golden, about 20 minutes. Sprinkle with chives.