Keto Cauliflower Gratin
User Reviews
5
Keto Cauliflower Gratin
Description
This Keto Cauliflower Gratin begins with cauliflower florets microwaved until tender-crisp, then drained and patted dry to avoid excess moisture. The cauliflower is gently combined with a sauce made from sour cream, Dijon mustard, freshly minced garlic, grated gruyere cheese, kosher salt (preferably Diamond Crystal), and freshly ground black pepper. This mixture provides a creamy base with pronounced garlic and mustard notes complemented by the nutty flavor of gruyere.
The mixture is transferred to a greased baking dish and topped with grated Parmesan cheese before baking at a high temperature, which rewarms the dish and melts the cheese topping for a slight golden crust. The gratin has a creamy, velvety texture with tender cauliflower florets retaining slight bite.
This dish is a suitable low-carb side for meals, providing richness without bread or potatoes. Optional additions like bacon bits or pork rinds can add texture and savory notes if desired, and the dish can be finished under the broiler for extra browning if the baking dish allows.
Leftovers can be refrigerated and reheated gently to maintain texture, but freezing is not recommended due to possible texture changes.
Ingredients
- 1 teaspoon butter for pan
- 1 pound cauliflower florets
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon garlic minced, fresh
- ½ cup gruyere cheese grated; 50 grams
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ½ teaspoon black pepper freshly ground
- 2 tablespoons Parmesan Cheese grated
Instructions
- Preheat the oven to 425°F. Grease a shallow 1.5-quart baking dish with butter or olive oil.
- Place the cauliflower florets in a large microwave-safe bowl. Add a tablespoon of water. Cover with a microwave-safe plate and microwave on high until tender-crisp, 5-7 minutes.
- Meanwhile, in a large bowl, mix together the sour cream, mustard, garlic, gruyere, salt, and pepper.
- Drain the cooked cauliflower well (be careful, the bowl will be hot) and pat it dry. Add it to the sour cream sauce, gently tossing to combine.
- Transfer the mixture to the prepared baking dish. Sprinkle the parmesan on top.
- Bake the gratin until heated through, for about 10 minutes. Serve immediately.
Notes
- If not using Diamond Crystal kosher salt, reduce salt amount by half to avoid oversalting.
- You may add bacon bits or crushed pork rinds before baking for extra texture and flavor.
- To brown the top, switch oven to broil for 1 minute after baking if your dish is broiler-safe; watch closely to prevent burning.
- Frozen cauliflower can be used if thawed and drained well to avoid sogginess.
- Store leftovers in an airtight container in the refrigerator up to 4 days and reheat covered at low microwave power.
- Freezing leftovers is not recommended as texture may degrade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 218kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Sodium | 447mg | 19% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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