Baked Cauliflower Gratin With Three Cheeses And Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 2 large heads, cut into florets cauliflower
• 3/4 cup heavy cream
• 4 oz, shredded sharp cheddar
• 2 oz cream cheese
• 1/2 cup grated parmesan
• 2 tbsp unsalted butter
• 2 cloves, minced garlic
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Steam the cauliflower florets 6 minutes, until a knife tip goes in with slight resistance, then drain them well and spread them out to dry for a minute so the sauce does not go watery.
2. Melt the butter in a saucepan over medium, cook the garlic 30 seconds, then add the cream, cream cheese and nutmeg. Whisk 3 minutes until the cream cheese has fully melted and the sauce thickly coats a spoon.
3. Off the heat, stir in two-thirds of the cheddar and half the parmesan until smooth, then season with the salt and pepper.
4. Fold the cauliflower into the sauce, scrape it all into a buttered baking dish, and cover with the remaining cheddar and parmesan.
5. Bake 25 minutes, until the top is browned in patches and the sauce bubbles up around the edges. Rest 5 minutes before serving so it sets enough to spoon.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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