clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cauliflower au Gratin KETO

Cauliflower au Gratin KETO too

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Roz | La Bella Vita Cucina


  • 12 tablespoons salted butter, plus more for the baking dish
  • 2 large heads of cauliflower, cut into large florets
  • 6 Tbsp. all-purpose flour
  • 4 cups whole milk
  • 2 cups heavy cream
  • 4 tsp. salt
  • 16 oz. gruyère cheese, shredded
  • 2 large cloves of fresh garlic, minced
  • 2 Tbsp. fresh rosemary, chopped
  • 2 Tbsp. fresh thyme, chopped
  • 1/4 tsp. nutmeg (the Italian’s secret spice ingredient)
  • 2 cups panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • Ground paprika for garnish


  1. Preheat the oven to 425˚.
  2. Generously butter a 3-quart baking dish. spread the cauliflower on a rimmed baking sheet in an even layer and roast until just starting to brown around the edges but still a bit firm, about 20 minutes. remove from the oven and set aside until no longer steaming, about 5 minutes.  Reduce the oven temperature to 375˚. 
  3. Meanwhile, melt 6 tablespoons butter in a medium saucepan over medium-low heat.
  4. Add the flour and stir to combine. Let cook until bubbling, about 1 minute. slowly whisking in the milk and heavy cream.  Cook, stirring until the mixture is thick enough to coat the back of a spoon and comes to a gentle simmer, 6 to 8 minutes.  Reduce the heat to low; add the salt and three-quarters of the gruyère and stir until the cheese is melted and the sauce is smooth, about 1 minute.
  5. Melt the remaining butter in a medium-sized skillet over low heat.   Add the garlic, rosemary, thyme, and nutmeg.  Cook until bubbling, about 30 seconds.
  6. Add the panko and stir to coat completely in the butter. remove from the heat.
  7. Stir in the parmesan and remaining gruyère. 
  8. Transfer the roasted cauliflower to the buttered baking dish.  Pour the sauce over the cauliflower and sprinkle the panko mixture on top.
  9. Sprinkle with ground paprika for color.
  10. Bake until the panko is golden brown and the cauliflower is tender about 25 minutes.
  11. Let rest for 15 minutes before serving.

Verified by ExactMetrics