Tomorrow’s all about talkin’ turkey, but tonight I wanted to look at an alternative to the usual sides and came across this recipe for baked cauliflower au gratin. Anyone who is doing Keto or trying to avoid the bread and potatoes will definitely appreciate your (very limited) effort on this comforting side dish.
Baked Cauliflower Au Gratin
- 1 pound cauliflower cut into florets (or precut/bagged florets) 4 cups +/-
- 2 TBSP butter
- 1 TBSP + 1tsp almond flour
- 1 TBSP + 1tsp coconut flour
- 1+1/2 cups 2% or almond milk
- 3/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 1 cup shredded cheddar cheese (4 oz)
Preheat oven to 375° F and bring a large pot of water to a boil.
Add the cauliflower to the boiling water and cook 5 to 7 minutes until just tender. Drain well and spread out on paper towels. Using another layer of paper towel on top, gently press out as much moisture as you can.
While the cauliflower cooks, melt the butter in a medium pan over medium/high heat. Once melted, add in the almond and coconut flours and whisk, stirring constantly, until it just begins to brown, about 1 minute.
Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Reduce heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes. Remove from the heat and whisk in 1/2 cup of the cheese until smooth.
Spread 1/3 of the sauce on the bottom of an 8×8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with the remaining cheese. Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden. Let stand for 5 minutes before serving. #ThisGirlLovesToEat