Creamy Keto-Friendly Cauliflower Au Gratin
A creamy, cheesy, low-carb cauliflower au gratin that’s easy to make and perfect as a comforting side dish for Easter or any weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 large head cauliflower, cut into bite-sized florets
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese (about 200 g)
- ½ cup grated Parmesan cheese (about 50 g)
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- Pinch of nutmeg
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley, finely chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or nonstick spray.
- Cut the cauliflower into bite-sized florets. Bring a large pot of salted water to a boil and blanch the florets for about 4 minutes until just tender but still firm. Drain well and set aside.
- In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Stir in the softened cream cheese until melted and smooth. Gradually whisk in the heavy cream, stirring constantly to avoid lumps.
- Stir in Dijon mustard, onion powder, nutmeg, salt, and pepper. Cook gently for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Remove from heat and fold in shredded sharp cheddar and grated Parmesan until melted and fully combined.
- Gently fold the blanched cauliflower florets into the cheese sauce, ensuring even coating.
- Pour the mixture into the prepared baking dish, spreading evenly.
- Bake for 20-25 minutes until the top is golden, bubbly, and slightly crispy around the edges. Optionally broil for the last 2 minutes for extra crispiness, watching closely to avoid burning.
- Let the dish rest for 5 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Do not overcook the cauliflower when blanching to avoid mushy texture. If sauce is too thick before baking, add a splash of cream or milk to loosen. Drain cauliflower well to prevent watery gratin. Broil at the end for extra crispy topping but watch carefully to avoid burning.
Nutrition
- Serving Size: About 1 cup (240 g)
- Calories: 280
- Fat: 24
- Carbohydrates: 4
- Fiber: 3
- Protein: 12
Keywords: keto, low-carb, cauliflower, au gratin, cheesy, Easter side, easy recipe, comfort food