Cauliflower au gratin is a great way to get that same rich, cheesy texture with a vegetable instead of potatoes. It reduces some of the carbs, as well. Though the calories in this dish are pretty high as it uses tons of cheese and cream. However, it makes a great dish for guests. Everything in moderation, right? This dish is a bit more saucier than au gratin potatoes as it does not take cauliflower as long to bake as potatoes. However extra sauce is not a bad thing at all. I’m hoping you will enjoy this cauliflower au gratin dish just as much potatoes. It’s so much easier because you don’t have to peel potatoes!
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Gluten Free Cauliflower Au Gratin
51
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 56 minutes
Yield: Makes 6 servings
Au gratin cauliflower with the same rich, creamy flavor as au gratin potatoes, but lower in carbs. Of course, it's all gluten-free!
Ingredients:
1 head cauliflower, cut into florets
2 cups heavy cream
1/4 cup brown rice flour (or white rice flour)
1/4 teaspoon ground white pepper
1/8 teaspoon onion powder
3/4 cup (6 ounces) gluten-free Ricotta cheese (or homemade or gluten-free cream cheese)
1/2 pound (8 ounces) Monterey Jack cheese, shredded
Instructions:
Preheat your oven to 400°F.
Arrange half of the cauliflower florets on the bottom of a 9 x 13-inch baking dish or individual dishes.
Whisk together the heavy cream, brown rice flour, white pepper, onion powder, ricotta, and; set aside.
Sprinkle one-third of the Parmesan cheese on top. Distribute one-third of the Monterey Jack cheese on top of the Parmesan.
Pour one-third (about 7 ounces) of the cream mixture on top. (You don't have to cover all of the cauliflower.)
Add the other half of florets. Sprinkle the top with the remaining Parmesan cheese. Set aside a small handful of Monterey Jack cheese. Distribute the remaining Monterey Jack cheese on top of the dish, Pour the remaining cream sauce on top of the entire casserole and sprinkle the top with the set aside Monterey Jack.
Place baking dish on the center rack of your oven and bake 30 minutes. Cover with foil and bake an additional 10 minutes or until the cauliflower is tender.
Remove the dish from the oven and allow it to cool 5 - 10 minutes before serving. Stir to moisten any dry pieces.
What can you use instead of heavy cream for those that are lactose intolerant?
Hi Pam
Heavy Whipping Cream - Heavy Cream - Cream
For sauces calling for cream, you may use coconut cream or coconut milk as a dairy-free substitute. However, it will create a coconut flavor. For additional substitutes, please see http://glutenfreerecipebox.com/gluten-free-substitutes/.
I hope this helps.
What do you do with the Parmesan cheese??
You use it as a layer. Recipe now updated. Thanks for catching that!
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What can you use instead of heavy cream for those that are lactose intolerant?
Hi Pam
Heavy Whipping Cream - Heavy Cream - Cream
For sauces calling for cream, you may use coconut cream or coconut milk as a dairy-free substitute. However, it will create a coconut flavor. For additional substitutes, please see http://glutenfreerecipebox.com/gluten-free-substitutes/.
I hope this helps.
What do you do with the Parmesan cheese??
You use it as a layer. Recipe now updated. Thanks for catching that!