Keto Cauliflower Gratin Recipes

KETO CAULIFLOWER GRATIN

Steps:

• Preheat your oven to 350°F.
• In a large pot over medium-low heat, combine the heavy cream and cream cheese.
• Add in the Parmesan and mozzarella cheese and stir until melted.
• Add in the rosemary, salt, and pepper.
• Gently add the cauliflower florets and onion slices into the sauce and toss to coat.
• Transfer to a 8" x 11" baking dish and sprinkle on the extra 2 tablespoons of grated Parmesan cheese.
• Cover with foil and bake for about 25 minutes.
• Remove the foil and turn the heat up to 400°F.
• Bake uncovered for 5-10 more minutes or until the top starts to turn golden brown.
• Serve while hot.

LOW CARB BAKED CAULIFLOWER CASSEROLE

Steps:

• Turn your oven to 375 degrees and bring a large pot of salted water a boil. Add the cauliflower (once boiling) and cook until it just begins to become tender, about 5-7 minutes. Drain well and then spread out onto some paper towel. Use another layer of paper towel to gently press as much moisture out of the cauliflower as you possibly can.
• While the cauliflower cooks, melt the butter in a medium pan over medium/high heat. Once melted, add in the almond flour and coconut flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.
• Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Once boiling reduce the heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes.
• Remove the milk mixture from the heat and whisk in 1/2 cup of the cheese until smooth.
• Spread 1/3 of the sauce on the bottom of an 8x8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with the remaining cheese.
• Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.
• Let stand for 5 minutes and DEVOUR!