Cauliflower florets baked in a creamy, cheesy sauce with golden topping. Easy, comforting, and low-carb.
# What you'll need:
→ Vegetables
01 - 1 large head cauliflower (about 28 oz), cut into florets
→ Dairy
02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 1 cup grated Gruyère cheese
05 - 1 cup grated cheddar cheese
06 - 1/4 cup grated Parmesan cheese
→ Seasonings
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon ground nutmeg
10 - Salt and black pepper, to taste
→ Topping
11 - 2 tablespoons almond flour (optional, for crunch)
# Method:
01 - Preheat oven to 400°F. Lightly butter a medium-sized baking dish.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes until just tender. Drain thoroughly using a colander and set aside.
03 - In a saucepan over medium heat, melt butter. Pour in heavy cream, add garlic powder, onion powder, nutmeg, and season with salt and black pepper. Bring the mixture to a gentle simmer, then stir in Gruyère and cheddar cheese. Whisk until sauce is smooth and thickened.
04 - Add the drained cauliflower florets to the saucepan and gently toss to coat completely with the cheese sauce.
05 - Transfer the coated cauliflower mixture to the prepared baking dish. Evenly sprinkle Parmesan cheese and almond flour over the top.
06 - Place the dish in the oven and bake for 20 to 25 minutes until the gratin is bubbly and golden brown on top.
07 - Allow the dish to rest for 5 minutes before serving.
