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Place the lid on and steam for about 5-7 minutes, or just until the cauliflower is tender but still has a crunch. Check with a fork! Then drain all water, and set aside.
Gradually pour in your milk, add nutmeg, sea salt and pepper to taste (about 1/4 teaspoon or so of each). Cook stirring constantly to dissolve all lumps, until mixture starts to thicken, about 3 minutes.
Layer in your steamed (completely drained of moisture by now) cauliflower and sprinkle bacon on top. Spoon over the remaining cheese sauce, and spread as evenly as you can.
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Healthier Cauliflower Gratin
Thanksgiving is SO CLOSE!
Although it’s technically happening later this year, it still seems it snuck up on us…wasn’t it just July?!
Are you busy planning your menu?
We have Holiday Side Dishes GALORE to post for you this week!
Keep a close watch on the CFC accounts because you’re not going to want to miss a single post!
This Cauliflower Gratin is for people who adore cauliflower (like me!) and although it’s still very decadent and super creamy, we have made a few slight healthier swaps from our Grandmothers Gratins of holidays past.
You may use ANY milk for this recipe, just make sure it’s unsweetened. Cashew milk is wonderful, almond milk keeps things light and right, cow’s milk totally works if that’s your thing.
Makes 6 servings
Ingredients:
- 1 large (3 lbs.) cauliflower, cut into large florets
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup finely shredded parmesan cheese
- 1 1/2 cups unsweetened cashew or almond milk
- 4 slices nitrate-free bacon, chopped and cooked (optional)
- 2 Tbsps ghee
- 2 Tbsps gluten-free flour, or Arrowroot starch
- 1 large finely chopped yellow onion
- 3 cloves minced fresh garlic
- 1/4 tsp freshly ground nutmeg
- 2 Tbsps chopped fresh parsley leaves
- olive oil, or avocado oil cooking spray
- sea salt and freshly ground black pepper to taste
Instructions:
Preheat your oven to 400 degrees f. and spray an 8×10-inch oven-safe serving dish.
Fill a large pot with about 2 inches of salted water. Set up your steamer basket and add in the cauliflower florets.
Place the lid on and steam for about 5-7 minutes, or just until the cauliflower is tender but still has a crunch. Check with a fork! Then drain all water, and set aside.
Place a medium skillet over medium-high heat, and melt your ghee. Add in onions and sauté until translucent, about 4 minutes. Add in the garlic and flour, stirring constantly cook for 1 minute.
Gradually pour in your milk, add nutmeg, sea salt and pepper to taste (about 1/4 teaspoon or so of each). Cook stirring constantly to dissolve all lumps, until mixture starts to thicken, about 3 minutes.
Stir in 3/4 cup cheddar and all parmesan cheese, continue stirring until completely melted. Ladle about 1/3 of this cheese sauce into the baking dish as shown in the video.
Layer in your steamed (completely drained of moisture by now) cauliflower and sprinkle bacon on top. Spoon over the remaining cheese sauce, and spread as evenly as you can.
Sprinkle with the remaining 1/4 cup of cheddar cheese and bake, uncovered for about 15 minutes in your preheated oven.
For an extra golden topping, broil during the final 2-3 minutes of baking time. Allow to cool for several minutes, garnish with fresh parsley and serve warm.
Enjoy!
â¤Rachel
Ingredients
- 1 large (3 lbs.) cauliflower, cut into large florets
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup finely shredded parmesan cheese
- 1 1/2 cups unsweetened cashew or almond milk
- 4 slices nitrate free bacon, chopped and cooked (optional)
- 2 Tbsps ghee
- 2 Tbsps gluten free flour, or Arrowroot starch
- 1 large finely chopped yellow onion
- 3 cloves minced fresh garlic
- 1/4 tsp freshly ground nutmeg
- 2 Tbsps chopped fresh parsley leaves
- olive oil, or avocado oil cooking spray
- sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 degrees f. and spray an 8x10-inch oven-safe serving dish.
- Fill a large pot with about 2 inches of salted water. Set up your steamer basket and add in the cauliflower florets. Place the lid on and steam for about 5-7 minutes, or just until the cauliflower is tender but still has a crunch. Check with a fork! Then drain all water, and set aside.
- Place a medium skillet over medium-high heat, and melt your ghee.
- Add in onions and sauté until translucent, about 4 minutes. Add in the garlic and flour, stirring constantly cook for 1 minute.
- Gradually pour in your milk, add nutmeg, sea salt and pepper to taste (about 1/4 teaspoon or so of each). Cook stirring constantly to dissolve all lumps, until mixture starts to thicken, about 3 minutes.
- Stir in 3/4 cup cheddar and all parmesan cheese, continue stirring until completely melted.
- Ladle about 1/3 of this cheese sauce into the baking dish as shown in the video.
- Layer in your steamed (completely drained of moisture by now) cauliflower and sprinkle bacon on top.
- Spoon over the remaining cheese sauce, and spread as evenly as you can.
- Sprinkle with the remaining 1/4 cup of cheddar cheese and bake, uncovered for about 15 minutes in your preheated oven.
- For extra golden topping, broil during the final 2-3 minutes of baking time.
- Allow to cool for several minutes, garnish with fresh parsley and serve warm.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 large (3 lbs.) cauliflower, cut into large florets
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup finely shredded parmesan cheese
- 1 1/2 cups unsweetened cashew or almond milk
- 4 slices nitrate free bacon, chopped and cooked (optional)
- 2 Tbsps ghee
- 2 Tbsps gluten free flour, or Arrowroot starch
- 1 large finely chopped yellow onion
- 3 cloves minced fresh garlic
- 1/4 tsp freshly ground nutmeg
- 2 Tbsps chopped fresh parsley leaves
- olive oil, or avocado oil cooking spray
- sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 degrees f. and spray an 8x10-inch oven-safe serving dish.
- Fill a large pot with about 2 inches of salted water. Set up your steamer basket and add in the cauliflower florets. Place the lid on and steam for about 5-7 minutes, or just until the cauliflower is tender but still has a crunch. Check with a fork! Then drain all water, and set aside.
- Place a medium skillet over medium-high heat, and melt your ghee.
- Add in onions and sauté until translucent, about 4 minutes. Add in the garlic and flour, stirring constantly cook for 1 minute.
- Gradually pour in your milk, add nutmeg, sea salt and pepper to taste (about 1/4 teaspoon or so of each). Cook stirring constantly to dissolve all lumps, until mixture starts to thicken, about 3 minutes.
- Stir in 3/4 cup cheddar and all parmesan cheese, continue stirring until completely melted.
- Ladle about 1/3 of this cheese sauce into the baking dish as shown in the video.
- Layer in your steamed (completely drained of moisture by now) cauliflower and sprinkle bacon on top.
- Spoon over the remaining cheese sauce, and spread as evenly as you can.
- Sprinkle with the remaining 1/4 cup of cheddar cheese and bake, uncovered for about 15 minutes in your preheated oven.
- For extra golden topping, broil during the final 2-3 minutes of baking time.
- Allow to cool for several minutes, garnish with fresh parsley and serve warm.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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