Keto Cauliflower Gratin with Cheese

A low-carb, keto-friendly cauliflower gratin featuring tender florets in a rich cream sauce made with heavy cream, cream cheese, and aged cheddar, topped with crispy cheese for a guilt-free comfort food that fits your macros perfectly.

Ingredients

• •800 g Cauliflower
• •200 g Heavy cream
• •150 g Gruyere cheese
• •100 g Bacon
• •30 g Butter

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or olive oil. This keto version uses no flour or breadcrumbs, keeping net carbs minimal while maximizing flavor.

2. 2

   Cut one large cauliflower head into medium florets. Bring a large pot of salted water to boil, add cauliflower, and blanch for 4-5 minutes until just fork-tender. Drain very well and pat completely dry with paper towels.

3. 3

   In a medium saucepan over medium-low heat, combine 1 cup heavy cream, 4 oz softened cream cheese, and 2 minced garlic cloves. Whisk continuously until the cream cheese melts completely and the mixture is smooth.

4. 4

   Add 1 cup shredded sharp cheddar cheese to the cream mixture, whisking until fully melted. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and a pinch of cayenne for subtle heat.

5. 5

   Stir in 1/4 cup grated Parmesan cheese and 1 teaspoon Dijon mustard for depth of flavor. The sauce should be thick, creamy, and coat the back of a spoon. If too thick, thin with a tablespoon of heavy cream.

6. 6

   Arrange the dried cauliflower florets in the prepared baking dish. Pour the rich cheese sauce evenly over the cauliflower, using a spatula to ensure every piece is generously coated with the creamy mixture.

7. 7

   For the topping, mix 1 cup shredded cheddar, 1/4 cup grated Parmesan, and optionally 2 tablespoons crushed pork rinds for extra crunch (they're a perfect keto-friendly breadcrumb substitute with zero carbs).

8. 8

   Sprinkle the cheese topping mixture evenly over the sauced cauliflower. For added richness, dot the top with small pieces of butter, about 2 tablespoons total, which will help create golden, crispy spots as it bakes.

9. 9

   Place on the middle oven rack and bake for 25-30 minutes until the gratin is bubbling vigorously around the edges and the cheese topping has melted into a golden, slightly crispy layer with brown patches.

10. 10

    For maximum cheese crispiness, switch to broil for the final 2-3 minutes, watching very carefully to prevent burning. The top should develop deep golden-brown spots and crispy cheese edges for textural contrast.

11. 11

    Remove from oven and let rest for 8-10 minutes. The sauce will thicken as it cools, making it easier to serve. This resting period also allows the flavors to meld together beautifully for the best taste.

12. 12

    Serve hot as a satisfying keto side dish. This gratin provides approximately 5-7g net carbs per serving, making it perfect for low-carb meal plans. Garnish with fresh chopped chives or parsley for color and freshness.

Nutritional values

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