Cauliflower Gratin

Cauliflower Gratin

Have you ever tried one of those home meal kits? Like Blue Apron, or Home Chef, or Plated? I’ve tried them a couple of times and while I really enjoyed it (it’s fun and different!), it just got too expensive for me to continue. One of the companies, I don’t remember which, has options for Paleo, Whole 30, and Keto. Which I think is great! If I had more room in the budget, I would definitely consider using one of these companies regularly! It’s quite handy to have everything chopped and pre-portioned out for you and to know you’ve got all the ingredients ready to make a fantastic meal! Especially if you’re like me and work 40 hours a week.

One of the kits I received had a scalloped potato gratin recipe in it that was to DIE for! I, of course, had to try recreating it in a bit healthier format. Not completely healthy (unless you’re following the Keto diet, then it’s perfect for you!) as it’s still pretty high up there in fat content. But this recipe lowers the carb count significantly by substituting cauliflower for the potatoes and swapping out heavy cream for the evaporated milk. I paired this with a roast beef that was on sale at Sprouts (that recipe will be up tomorrow!) and some asparagus for a wonderful Sunday night meal that didn’t break the budget! I was considering, you could also use broccoli instead of cauliflower for a broccoli and cheese casserole! That would be yummy as well!

*If you don’t do well with dairy, I would substitute Kite Hill’s Plain Greek Yogurt for the sour cream, Califia Farms almond creamer for the heavy cream, and use a very sharp cheddar cheese such as Kerrygold’s aged cheddar. The more aged a cheese is, the less dairy is in it 🙂

Cauliflower Gratin
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 1 large head of cauliflower
  2. 1 cup heavy cream
  3. 1/2 cup sour cream
  4. 1 1/2 cup sharp cheddar cheese, divided
  5. 2 T ghee
  6. 1 T salt
  7. 1 tsp black pepper
  8. 2 T scallions, chopped
Instructions
  1. Remove leaves and core of cauliflower. Chop into large pieces.
  2. Place cauliflower in a large saucepan and cover with water. Boil, uncovered, over medium heat for 20 minutes or until fork tender. Drain and return to pan.
  3. Add ghee and heavy cream to pot. Mash with a potato masher or immersion blender to desired consistency.
  4. Add the rest of the ingredients and reheat to melt the cheese.
  5. Pour mixture into a small casserole dish and top with additional cheese. Bake in a preheated oven at 400 degrees for 20-25 minutes or until cheese is melted and lightly browned. Sprinkle additional scallions over the top, if desired. Serve hot.
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