ingredients
  • Medium cauliflower 1
  • Butter 60 g (4 tbsp) • 717 kcal
  • All-purpose flour 60 g (4 tbsp)
  • Milk 1 liter (4 cups) • 49 kcal
  • Nutmeg 1/4 tsp
  • Mozzarella cheese
Calories refers to 100 gr of product

Love cheese? Then this cauliflower gratin is just the low-carb side dish you’re looking for! You can make a gratin from many dishes, but this cauliflower gratin is a great option for those who want to reduce their carb intake.

Gratin is actually just a fancy term we use to describe a technique whereby an ingredient is topped with cheese (and sometimes breadcrumbs) and then baked until golden. The breadcrumbs add texture, while the cheese becomes gooey and delicious! This cauliflower is all that and more. The cauliflower also becomes creamy and is full of flavor. With a handful of basic ingredients: one head of cauliflower, butter, flour, milk, nutmeg, and cheese.

How To Make Cauliflower Gratin

Core the cauliflower and break it into florets. Cook until the outsides are just starting to soften. Transfer the cauliflower to a baking dish and set it aside. Make the white sauce by melting the butter, and adding the flour and milk. Whisk until smooth.

Mix some of this sauce with the cauliflower in the baking dish. Then add the remaining sauce, top with cheese, and bake.

Tips

When breaking up the cauliflower, try to keep it in equal sizes, this will ensure even cooking.

Instead of mozzarella, you can also use cheddar. Using a mature cheddar (4+ months) will add an intense flavor that will go well with the cauliflower.

Don’t overcook the cauliflower as this will make the dish very watery.

Make the dish gluten-free by using a gluten-free flour blend.

Make this keto, make a bechamel sauce with ½ cup cream cheese, ½ cup heavy cream, ¼ cup water, 1 egg yolk, and salt and pepper.

For a vegan option, use vegan cheese made with cashew nuts.

If you want to make it extra crispy, mix breadcrumbs with the cheese before you sprinkle it on top of the cauliflower. Use Panko breadcrumbs for best results.

You can also use a 50:50 mixture of cauliflower and broccoli.

This low-carb dish is delicious when served with pork chops, steak, or chicken breast!

For more flavor, feel free to add more herbs (thyme or oregano), crushed garlic, and paprika.

How To Store Cauliflower Gratin

Store leftovers in the fridge for up to 3 days. Just make sure to keep it in an airtight container!

Instructions

Remove the core from the cauliflower.

Cut cauliflower into medium-size florets.

Cook cauliflower florets in boiling salted water for 7-10 minutes or until cooked from the outside but still raw in the middle.

Melt butter and cook the flour in it for 1 minute.

Pour in milk while whisking constantly. Cook the sauce for 10-12 minutes or until thick and bubbly.

Mix cauliflower with ⅔ of the sauce and transfer it into the baking pan. Pour the leftover sauce over the cauliflower.

Top with mozzarella and bake at 200°C/400°F for 25 minutes.

Serve and enjoy!

Notes

Serve the cauliflower hot or at room temperature.