30-Minute Keto Cauliflower Parmesan Gratin
A rich and creamy low-carb side dish that transforms simple cauliflower into an indulgent gratin. Fresh cauliflower is briefly blanched to retain texture, then baked with heavy cream and Parmesan cheese until golden and bubbly. The result is a satisfying keto-friendly alternative to traditional potato gratins, perfect for weeknight dinners or holiday meals. The combination of cream and aged Parmesan creates a luxurious sauce that coats each floret, while broiling at the end develops an irresistible golden crust.
Ingredients
Instructions
- 1
Preheat oven to 400°F
- 2
Bring a medium stock pot of salted water to a boil
- 3
Add cauliflower to boiling water and cook for 30-60 seconds depending on desired texture
- 4
Remove cauliflower with slotted spoon and drain thoroughly on paper towels
- 5
Place drained cauliflower in loaf-sized baking dish
- 6
Season with kosher salt
- 7
Pour heavy cream over cauliflower and top with grated Parmesan cheese
- 8
Bake for 10 minutes
- 9
Broil for 3-4 minutes until nicely browned
Tips
Drain cauliflower thoroughly on paper towels to prevent watery gratin
Adjust blanching time based on texture preference - 30 seconds for firm, 60 for tender
Watch carefully during broiling to prevent burning the cheese
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350°F oven until warmed through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed.
Serve hot as a side dish alongside roasted meats or grilled proteins.
Common Mistakes
Don't skip draining cauliflower to avoid watery results
Watch broiling carefully to prevent burnt cheese
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen cauliflower instead of fresh?
Yes, but thaw and drain thoroughly first. Frozen cauliflower releases more water, so extra draining is essential to prevent a watery gratin.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven until heated through for best texture.
Can I make this ahead of time?
Yes, assemble the dish up to 1 day ahead. Cover and refrigerate, then bake as directed when ready to serve.