Cauliflower au Gratin
Ingredients
1 tablespoon butter softened
1 head cauliflower sliced, stem and leaves removed
3 cloves garlic minced
1 tablespoon parsley
8 oz swiss or gruyere cheese shredded
½ teaspoon salt
¼ teaspoon pepper
Instructions
Preheat oven to 375. Spread the butter on the bottom of a medium-sized casserole dish. Set aside.
Combine the garlic, parsley, cheese, salt, and pepper in a small bowl.
Place ⅓ of the cauliflower in the bottom of the prepared dish. Top with ⅓ of the cheese mixture. Repeat 2 more times.
Drizzle the broth over the cauliflower.
Bake covered with foil for 40 minutes. Remove the foil and bake for an additional 20-30 minutes. The cauliflower should be tender and the cheese should be browned.
Let cool for 10 minutes. Drain any remaining broth or serve with a slotted spoon.
Notes
Nutrition: this recipe has 8 servings. There are 4 NET carbs per serving. Substitutions: you can swap the swiss or gruyere cheese for mozzarella, cheddar, Colby jack, or any other kinds of cheese that you like. You can also use a combination of several varieties of cheese. Prep Time: layer the cauliflower and cheese mixture and place it in the fridge. When you are ready to bake it add the broth. It will last up to 24 hours in the fridge before cooking. To Reheat: warm leftovers in the oven at 350 for 10-15 minutes or until hot. Or microwave for 1-2 minutes or until hot all the way through. To Freeze: let the cauliflower cool off all the way, then store in a freezer-safe container. It will last around 6 months in the freezer. Thaw in the fridge, then heat up in the oven or microwave when ready to serve.
Nutrition
Calories: 141 | Carbohydrates: 6g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 288mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 37mg | Calcium: 242mg | Iron: 1mg