KETO CAULIFLOWER BAKE WITH CHEESE
Steps:
- Preheat the oven to 180C/355F.
- Break the cauliflower up into florets and blanch for 5 minutes (boil then quickly run under cold water) and drain well.
- Add the cauliflower to a baking dish.
- Add the sour cream and coat the cauliflower with it evenly.
- Add half of the mozzarella and mix well.
- Cut the bacon into strips and add on top, followed by the onion, herbs and garlic powder.
- Add the rest of the mozzarella followed by the grated cheddar.
- Bake for 25 minutes until golden.
- Remove from the oven and serve hot!
Nutrition Facts : ServingSize 1 cup, Calories 296 kcal, Carbohydrate 6 g, Protein 13 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 429 mg, Fiber 2 g, Sugar 3 g
LOW-CARB CHEESY CAULIFLOWER GRATIN BAKE
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil and cook the cauliflower for about 5 minutes. Drain and set aside.
- In a medium saucepan, melt 2 tablespoons of the butter over low heat. Whisk in the flour until well combined with the butter and it forms a brown paste. Pour in the hot half-and-half and keep whisking until it starts to thicken. Remove from the heat and season with salt and white pepper. Add in the Parmesan and 3/4 cup of the Gruyere. Keep whisking.
- Spread about 1/2 cup of the mixture on the bottom of an 8-by-8-inch baking dish. Place the cauliflower on top and spoon the rest of the sauce on top. Melt the remaining 2 tablespoons butter in a small saucepan over low heat and stir in the parsley. Drizzle the parsley butter over the cauliflower and sprinkle with the remaining 1/4 cup Gruyere.
- Bake until the top of the gratin is browned, about 30 minutes. (My advice would be to check halfway through, as ovens vary.) Serve.
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