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    Home » Vegetable Recipes » Keto Cauliflower Au Gratin

    Keto Cauliflower Au Gratin

    Last updated: Nov 1, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Cauliflower gratin, rich and cheesy and comforting, is the perfect keto alternative to potato gratin.

    It's ready in just 30 minutes, and the combination of sour cream, Dijon, gruyere and parmesan is absolutely marvelous.

    Keto cauliflower au gratin served in an oval baking dish.

    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.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty casserole. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    The ingredients needed to make keto cauliflower au gratin.

    Fresh cauliflower florets: Frozen cauliflower works too, but fresh is better in terms of flavor and texture.

    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. Both work, although freshly minced tastes better.

    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, or the gratin could end up too salty.

    Grated Parmesan cheese: Make sure you use finely grated parmesan and not coarsely shredded.

    Instructions

    Making this keto cauliflower gratin is easy. 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. You should only microwave it until it's tender-crisp. You don't want it mushy.

    Next, 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.

    A photo collage showing the steps for making keto cauliflower au gratin.

    Expert tip

    If your baking dish is broiler-safe, you can finish the dish by briefly broiling it, to get the top nicely browned.

    Frequently asked questions

    What is a gratin?

    A gratin is a baked casserole that's typically prepared in a shallow baking dish. It's topped with a topping (a "crust", hence the name "gratin") that gets browned when it is baked. The topping typically includes butter, cheese, and/or breadcrumbs.

    Can you make a gratin in the microwave?

    No. Gratin is a baked dish. The very idea is to have a browned topping, and this can only be achieved by baking or broiling, not by microwaving. But you can definitely use the microwave to reheat the leftovers!

    Can I use another vegetable instead of cauliflower?

    You can use broccoli. It's excellent, although the broccoli has a stronger flavor so the dish is not as similar to a potato gratin as one made with cauliflower.

    Can I use frozen cauliflower?

    Yes, although fresh does taste better and has a better texture. Defrost it according to the package instructions, taking care not to overcook it, and drain it really well before using.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • As you can see, I season this dish very simply, with just salt and pepper. But you can add more spices if you'd like. Try adding a pinch of cayenne and a pinch of dried thyme.
    • Top the gratin with bacon bits or crushed pork rinds before baking.
    • If you can't find Gruyere cheese, sharp white cheddar works too.

    Serving suggestions

    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:

    • Roasted rack of lamb
    • Baked cod
    • Chicken cordon bleu

    Storing 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.

    A two-photo collage of keto cauliflower gratin in a white baking dish.

    Related recipes

    • Cauliflower Rice
    • Mashed Cauliflower
    • Cauliflower Steak
    • Cauliflower Mac and Cheese

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto Cauliflower Au Gratin
    4.97 from 153 votes
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    Keto Cauliflower Au Gratin

    Cauliflower au gratin, rich, cheesy and comforting, is the perfect keto alternative to potato gratin.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: French
    Servings: 4 servings
    Calories: 218kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 teaspoon butter for pan
    • 1 lb. cauliflower florets
    • 1 cup sour cream
    • 1 teaspoon Dijon mustard
    • 1 tablespoon minced fresh garlic
    • ½ cup grated gruyere cheese (50 grams)
    • 1 teaspoon Diamond Crystal kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons grated Parmesan

    INSTRUCTIONS

    • Preheat your oven to 425 degrees F. Grease a shallow 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 until tender-crisp, 5-7 minutes.
    • Meanwhile, in a large bowl, mix together the sour cream, mustard, garlic, gruyere, salt and pepper.
    • Drain the cooked cauliflower well (careful, the bowl will be hot) and pat it dry. Add it to the sour cream sauce, gently tossing to combine.
    • Transfer the mixture to the prepared baking dish. Sprinkle the Parmesan on top and bake until heated through, about 10 minutes. Serve immediately.

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    NOTES

    You can top the gratin with bacon bits or crushed pork rinds before baking. 
    If your baking dish is broiler-safe you can switch the oven to broil after the gratin is done and broil the dish for 1-2 minutes to brown the top. Keep a close eye on it so that it doesn't burn.
    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. 

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 218kcal | Carbohydrates: 9g | Protein: 9g | Fat: 17g | Sodium: 447mg | Fiber: 3g
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    More Vegetable Recipes

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    About the Author

    Vered Deleeuw 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, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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