Cauliflower gratin, rich and cheesy and comforting, is the perfect keto and low carb alternative to starchy potato gratin.
Of all the many ways to prepare cauliflower, this creamy gratin is definitely one of my favorites. Granted, adding sour cream and gruyere cheese to almost anything would make it taste good! But this is especially true for cauliflower.
As versatile as potatoes, cauliflower readily absorbs the richness of cream and cheese. It is thus elevated from merely a tasty veggie into a true delicacy.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty gratin. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Fresh cauliflower florets: I haven’t tried making this recipe with frozen cauliflower. But I suspect that fresh is the way to go.
Sour cream: One time I experimented with whole-milk Greek yogurt and found that it was too tangy.
Dijon mustard: Dijon is creamier and less vinegary than yellow mustard. I highly recommend using it in this recipe.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. I’m lazy, so you know what I do…
Grated Gruyere cheese: This wonderfully nutty cheese is amazing. You can also use Jarlsberg or Raclette. Even a mild cheddar will work in a pinch.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use
Grated Parmesan cheese: Make sure you use finely grated parmesan and not coarsely shredded.
How to make cauliflower gratin
This is an especially easy recipe! The detailed instructions are listed in the recipe card below. Here are the basic steps:
Your first step is to briefly steam the cauliflower. You can do it in the microwave.
Next, you mix the steamed cauliflower with a rich but quick sauce of sour cream, Dijon mustard, grated cheese, and spices.
Then transfer the mixture to a greased baking dish and bake the gratin until golden and fragrant, about 10 minutes at 425°F. If your baking dish is broiler-safe, you can finish by briefly broiling, to get the top browned.
How to serve cauliflower gratin
This is such a versatile side dish. It truly goes with anything. But since I use a 425°F oven to make it, I like to serve it with a main dish that I can cook in the same oven. So I often serve this tasty gratin with one of the following main dishes:
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave on 50% power. I haven’t experimented with freezing this dish.
More tasty cauliflower recipes
If you’re looking for more delicious ways to use cauliflower, try these very flavorful cauliflower steaks. They are easy to make and wonderfully flavorful.
Cauliflower casserole is, I suppose, the American version of cauliflower gratin. It’s excellent! And cauliflower tots are the perfect keto alternative to tater tots.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Cauliflower Gratin
INGREDIENTS
- 1 teaspoon butter or olive oil for pan
- 1 lb. cauliflower florets
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon minced garlic
- 1/2 cup grated gruyere cheese (50 grams)
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
INSTRUCTIONS
- Preheat oven to 425 degrees F. Grease a 1.5-quart baking dish with butter or olive oil.
- Place the cauliflower florets in a large microwave-safe bowl. Add a tablespoon of water. Cover with a microwave-safe plate and microwave on high for 7-8 minutes, until just tender.
- Meanwhile, in a large bowl, mix together the sour cream, mustard, garlic, gruyere, salt and pepper.
- Drain the cooked cauliflower well and pat dry. Add to the sauce, tossing to combine, then transfer to the prepared baking dish. Sprinkle the Parmesan on top and bake until heated through, about 10 minutes.
- if your baking dish is broiler-safe you can now switch to broil and broil the dish for a couple of minutes, until golden brown.
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.