Recipe courtesy of Stuart O'Keeffe
Recipe courtesy of Stuart O'Keeffe
Watch how to make this recipe.
Low-Carb Cheesy Cauliflower Gratin Bake
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 210
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 47 mg
- Sodium
- 307 mg
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 210
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 47 mg
- Sodium
- 307 mg
Ingredients
Directions
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16m
Easy
CLASS
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil and cook the cauliflower for about 5 minutes. Drain and set aside.
- In a medium saucepan, melt 2 tablespoons of the butter over low heat. Whisk in the flour until well combined with the butter and it forms a brown paste. Pour in the hot half-and-half and keep whisking until it starts to thicken. Remove from the heat and season with salt and white pepper. Add in the Parmesan and 3/4 cup of the Gruyere. Keep whisking.
- Spread about 1/2 cup of the mixture on the bottom of an 8-by-8-inch baking dish. Place the cauliflower on top and spoon the rest of the sauce on top. Melt the remaining 2 tablespoons butter in a small saucepan over low heat and stir in the parsley. Drizzle the parsley butter over the cauliflower and sprinkle with the remaining 1/4 cup Gruyere.
- Bake until the top of the gratin is browned, about 30 minutes. (My advice would be to check halfway through, as ovens vary.) Serve.
