Nutrition Facts
Servings: 6 ServingCalories:320kcalTotal Fat:27gSaturated Fat: 15gTotal Carbohydrate:7gDietary Fiber: 2gSugars: 3gProtein:11g
Keto Cauliflower Gratin (Gratin de Chou-Fleur)
We all have those dishes that feel like a hug in a bowl, and this one checks every box: creamy, cheesy, golden-topped, and completely keto-friendly. It’s inspired by one of the most beloved French comfort foods—gratin—and while the original usually calls for potatoes, we’ve gone the cauliflower route, and honestly, we don’t miss a thing.
What makes this cauliflower gratin so special is how simple it is to put together, but how luxurious the results feel. The roasting step adds depth to the cauliflower, while the Gruyère and Parmesan create this melty, nutty flavor that’s impossible to resist. When the top gets all golden and bubbly? That’s the magic.
This is one of our go-to sides for holidays, dinner parties, or just when we want to elevate a weeknight chicken dinner. It feels fancy without being fussy, and it holds its own next to any main dish. If we’re being honest, we’ve been known to eat it on its own with a spoon. No judgment.
We love how adaptable it is, too. Want to throw in some sautéed leeks or a sprinkle of thyme? Go for it. Need something cozy but elegant for a dinner with friends? This one earns raves every time. It’s the kind of recipe that quietly impresses—with simple ingredients, big flavor, and a rich texture that’s deeply satisfying.
Description
Roasted cauliflower takes the place of potatoes in this French-inspired gratin. Smothered in a silky cheese sauce and baked until bubbly, this dish is cozy, satisfying, and totally keto-friendly.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- ¼ cup grated Parmesan
- ½ tsp Dijon mustard
- Pinch of ground nutmeg (optional)
- 1.4 cup grated Gruyère or Parmesan
- Fresh thyme or chopped chives, for garnish (optional)
For the Gratin:
For the Cheese Sauce:
For the Topping:
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes until golden and tender. Set aside.
- In a saucepan over medium heat, melt the butter and sauté garlic until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Gruyère, Parmesan, Dijon, and nutmeg, whisking until smooth and creamy.
- Remove from heat.
- Lower oven to 375°F (190°C).
- Arrange roasted cauliflower in a baking dish and pour the cheese sauce evenly over the top.
- Sprinkle with additional cheese.
- Bake for 15–18 minutes until bubbly and lightly browned.
- Let rest for 5 minutes before serving. Garnish with thyme or chives if desired.
Roast the Cauliflower:
Make the Cheese Sauce:
Assemble and Bake:
Note
- Dairy-Free: Use unsweetened almond milk and dairy-free cheese alternatives.
- Add-ins: Try sautéed leeks, caramelized onions, or spinach for extra flavor.
- Cheese Swap: Sub Gruyère with sharp cheddar or Fontina for a twist.
- Protein Boost: Add chopped cooked bacon or shredded rotisserie chicken for a full meal.