Easy, Creamy, Cheesy

Easy, Creamy, Cheesy
Easy, Creamy, Cheesy

Cauliflower side dishes never tasted so good

Keto recipes have flourished like crazy, making it easier than ever to blend low-carb ideas with your meals. This creamy, cheesy cauliflower au gratin side dish will be the hit of every dinner table, and still adhere to your ketogenic diet plan.

Easy Creamy, Cheesy Cauliflower au Gratin

  • 12 tablespoons salted butter, plus more to coat 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
  • 2 cups panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • Ground paprika for garnish


  1. Preheat oven to 425˚.
  2. Generously butter a 3-quart baking dish, spread cauliflower on a rimmed baking sheet in an even layer, and roast until golden 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 oven temperature to 375˚.
  3. Melt 6 tablespoons butter in a medium saucepan over medium-low heat.
  4. Add flour and stir to combine. Cook until bubbling, slowly whisking in milk and heavy cream. Cook, stirring until mixture is thick enough to coat the back of a spoon and has a gentle simmer, 6 to 8 minutes. Reduce heat to low; add salt and 3/4ths of the gruyère; stir until cheese is melted and sauce is smooth.
  5. On another stove burner set on low heat, melt the remaining butter in a medium-sized skillet. Add garlic, rosemary, thyme, and nutmeg. Cook until bubbling.
  6. Add panko, stirring to coat completely in the butter and herbs. Remove from heat.
  7. Stir in parmesan and remaining gruyère cheeses.
  8. Transfer the roasted cauliflower to the buttered baking dish. Pour sauce over the cauliflower; sprinkle panko/cheese/herb mixture on top.
  9. Sprinkle with ground paprika for color.
  10. Bake again until the panko mixture is golden brown and the cauliflower is tender about 25 minutes.
  11. Let rest for 15 minutes before serving.

Roz has more to say online about this recipe:


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