This keto cauliflower gratin, rich, cheesy, and comforting, is the perfect alternative to potato gratin.
It's ready in just 30 minutes, and the combination of sour cream, Dijon, gruyere, and parmesan is absolutely marvelous.
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.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh cauliflower florets: Frozen cauliflower works too, but fresh is better in terms of flavor and texture.
- Sour cream: I experimented with whole-milk Greek yogurt and thought it was too tangy.
- Mustard: I use Dijon mustard, which is creamier and less vinegary than yellow mustard.
- 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: I use Diamond Crystal kosher salt and freshly ground black pepper.
- Grated Parmesan cheese: Make sure you use finely grated parmesan and not coarsely shredded.
Variations
- As you can see, I season this dish simply with 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.
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.
Mix the steamed cauliflower with a rich but quick sauce of sour cream, Dijon mustard, grated cheese, and spices. Transfer the mixture to a greased baking dish.
Bake the gratin until golden and fragrant, for about 10 minutes in a preheated 425°F oven. Serve immediately.
Expert Tip
If your baking dish is broiler-safe, you can finish the dish by briefly broiling it, to get the top nicely browned.
Recipe FAQs
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 baked. The topping typically includes butter, cheese, and/or breadcrumbs.
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!
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.
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 thoroughly.
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 I can cook in the same oven. So, I often serve this gratin with one of the following main dishes:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them covered in the microwave at 50% power. I don't recommend freezing this gratin.
More Cauliflower Recipes
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Recipe Card
Keto Cauliflower Gratin
Ingredients
- 1 teaspoon butter - for pan
- 1 pound cauliflower florets
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh garlic - minced
- ½ cup Gruyere cheese - grated; 50 grams
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ½ teaspoon black pepper - freshly ground
- 2 tablespoons Parmesan cheese - grated
Instructions
- Preheat the oven to 425°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 (be 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.
- Bake the gratin until heated through, for about 10 minutes. Serve immediately.
Video
Notes
- You can top the gratin with bacon bits or crushed pork rinds before baking.
- I season this dish simply with 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.
- If your baking dish is broiler-safe, you can switch the oven to broil after the gratin is done and broil it for 1 minute to brown the top. Keep a close eye on it so that it doesn't burn.
- To use frozen cauliflower, defrost it according to the package instructions, taking care not to overcook it, and drain it thoroughly.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them covered in the microwave at 50% power. I don't recommend freezing the leftovers.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
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