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Creamy Cauliflower Au Gratin | JenniferCooks.com

Creamy Cauliflower Au Gratin

Count on Cauliflower Au Gratin to win over the family as a new mealtime vegetable side dish. This keto-friendly side dish is baked in a rich cheese sauce and topped with cheddar and parmesan, and baked until bubbly.
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Ingredients

  • 2 large heads cauliflower trimmed into florets
  • ½ stick salted butter
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon Xanthan Gum
  • 2 cups heavy cream
  • pinch ground nutmeg
  • ½ teaspoon salt to taste
  • ¼ teaspoon ground black pepper to taste
  • 2 cups sharp cheddar cheese
  • 1 cup grated Parmesan cheese divided

Instructions

  • Preheat oven to 450 degrees.
  • Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower florets; cook until fork-tender, about 6 minutes.
  • Drain cauliflower in colander and rinse under cold running tap water until no longer hot.
  • Leave cauliflower in colander to drain.
  • Wipe out stock pot and heat butter over medium heat until melted.
  • Add onion and cook until softened, about 2 minutes.
  • Add garlic and cook until fragrant, about 30 seconds; stir in Xanthan Gum or flour until combined, about 1 minute.
  • Whisk in cream and bring to boil.
  • Stir in nutmeg, ½ teaspoon salt, ¼ teaspoon pepper, 1 cup cheddar cheese, and 1/2 cup Parmesan cheese until incorporated.
  • Remove from heat and gently stir in cauliflower until evenly combined.
  • Transfer mixture into a greased 9x13-inch baking dish.
  • Top with remaining cheddar cheese, then sprinkle remaining parmesan on top.
  • Bake until golden brown and sauce is bubbling around edges, about 15 minutes.
  • Serve immediately.