Keto Cauliflower Au Gratin – Creamy, Comforting, and Low-Carb

You don’t have to give up comfort food to stay low-carb. This Keto Cauliflower Au Gratin delivers all the creamy, cheesy warmth you crave without the heavy carbs from potatoes or flour. It’s simple enough for a weeknight and special enough for guests.

The sauce is silky, the cauliflower is tender, and the top gets golden and bubbly. If you’re craving something cozy that won’t derail your goals, this one’s a keeper.

Keto Cauliflower Au Gratin - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 large head cauliflower, cut into bite-size florets (about 6–7 cups)
• 2 tablespoons unsalted butter
• 1 small shallot or 1/4 small onion, finely minced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/2 cup cream cheese, softened and cubed
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 teaspoon ground nutmeg (optional but recommended)
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika (optional)
• 2 tablespoons chopped fresh parsley or chives (optional, for garnish)

Method

 

1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar casserole dish.
2. Par-cook the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 3–4 minutes until just crisp-tender. Drain well, then pat dry with paper towels to remove excess moisture. This helps avoid a watery gratin.
3. Sauté aromatics: In a medium saucepan over medium heat, melt the butter. Add the minced shallot and cook 2–3 minutes until soft. Stir in the garlic and cook 30 seconds until fragrant.
4. Make the sauce base: Pour in the heavy cream and warm gently. Add the cream cheese and whisk until smooth and melted. Keep the heat low to avoid scorching.
5. Add the cheeses and seasonings: Stir in 1 cup cheddar and 1/4 cup Parmesan until melted and silky. Add Dijon, nutmeg, salt, pepper, and smoked paprika if using. Taste and adjust seasoning.
6. Combine: Place the drained cauliflower in the baking dish. Pour the cheese sauce over and gently toss to coat evenly.
7. Top and bake: Sprinkle the remaining 1/2 cup cheddar and 1/4 cup Parmesan over the top. Bake 18–22 minutes, until bubbling around the edges.
8. Broil for color (optional): Broil 1–2 minutes to get a golden, slightly crisp top. Watch closely so it doesn’t burn.
9. Rest and serve: Let sit 5–10 minutes to set. Garnish with parsley or chives. Serve warm.

What Makes This Recipe So Good

• Rich and comforting flavor: The creamy cheese sauce tastes indulgent, with a hint of garlic and nutmeg for depth.
• Low-carb and keto-friendly: Cauliflower stands in for potatoes, and there’s no flour needed.
• Simple ingredients: Everything is easy to find, and you might already have most of it on hand.
• Great for meal prep: Reheats well and makes delicious leftovers.
• Versatile: Easy to adapt with different cheeses, seasonings, or add-ins like bacon or herbs.

Ingredients

• 1 large head cauliflower, cut into bite-size florets (about 6–7 cups)
• 2 tablespoons unsalted butter
• 1 small shallot or 1/4 small onion, finely minced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/2 cup cream cheese, softened and cubed
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 teaspoon ground nutmeg (optional but recommended)
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika (optional)
• 2 tablespoons chopped fresh parsley or chives (optional, for garnish)

How to Make It

1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or similar casserole dish.
2. Par-cook the cauliflower: Bring a large pot of salted water to a boil.
   

   Add the cauliflower florets and cook for 3–4 minutes until just crisp-tender. Drain well, then pat dry with paper towels to remove excess moisture. This helps avoid a watery gratin.

3. Sauté aromatics: In a medium saucepan over medium heat, melt the butter.
   

   Add the minced shallot and cook 2–3 minutes until soft. Stir in the garlic and cook 30 seconds until fragrant.

4. Make the sauce base: Pour in the heavy cream and warm gently. Add the cream cheese and whisk until smooth and melted.
   

   Keep the heat low to avoid scorching.

5. Add the cheeses and seasonings: Stir in 1 cup cheddar and 1/4 cup Parmesan until melted and silky. Add Dijon, nutmeg, salt, pepper, and smoked paprika if using. Taste and adjust seasoning.
6. Combine: Place the drained cauliflower in the baking dish.
   

   Pour the cheese sauce over and gently toss to coat evenly.

7. Top and bake: Sprinkle the remaining 1/2 cup cheddar and 1/4 cup Parmesan over the top. Bake 18–22 minutes, until bubbling around the edges.
8. Broil for color (optional): Broil 1–2 minutes to get a golden, slightly crisp top. Watch closely so it doesn’t burn.
9. Rest and serve: Let sit 5–10 minutes to set.
   

   Garnish with parsley or chives. Serve warm.

Keeping It Fresh

• Storage: Cool completely, then cover and refrigerate for up to 4 days. The flavors deepen by day two.
• Reheating: Reheat covered in a 325°F oven for 15–20 minutes, or microwave in short bursts at 50–60% power.
  

  Add a splash of cream if it seems dry.

• Freezing: You can freeze for up to 2 months, though the texture softens slightly. Thaw overnight in the fridge and reheat gently.
• Make-ahead: Assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to bake time.

Why This is Good for You

• Low-carb and keto-friendly: Cauliflower keeps the carb count low while still feeling hearty.
• High in satisfying fats: The cream and cheese help keep you full and support steady energy on keto.
• Micronutrient boost: Cauliflower provides fiber, vitamin C, vitamin K, and folate.
• Gluten-free: No flour-based roux needed—cream cheese and reduced cream create a naturally thick sauce.

What Not to Do

• Don’t skip drying the cauliflower: Excess water will thin the sauce and make the dish soupy.
• Don’t boil too long: Overcooking turns the florets mushy.
  

  Aim for crisp-tender before baking.

• Don’t use pre-shredded cheese if you can help it: It often contains anti-caking agents that prevent smooth melting. Freshly grated melts better.
• Don’t blast the heat: Keep the sauce over low to medium-low. High heat can break the dairy and cause a grainy texture.
• Don’t forget to taste before baking: Adjust salt, pepper, and acidity (Dijon) so the flavor is balanced.

Variations You Can Try

• Bacon and scallion: Stir in 4 slices cooked, crumbled bacon and add sliced scallions before baking.
• Broccoli-cheddar mix: Swap half the cauliflower for broccoli florets.
  

  Par-cook the same way.

• Gruyère and thyme: Use half cheddar, half Gruyère, and add 1 teaspoon fresh thyme leaves for a classic gratin vibe.
• Jalapeño popper: Add 1–2 minced jalapeños (seeded for less heat) and a handful of chopped cooked bacon.
• Garlic-herb: Stir in 1 teaspoon Italian seasoning and finish with lemon zest for brightness.
• Chicken bake: Fold in 1 1/2 cups shredded rotisserie chicken for a full meal.

FAQ

Can I make this without cream cheese?

Yes. Increase the heavy cream to 1 cup and add an extra 1/2 cup shredded cheese to thicken. Simmer gently until slightly reduced before combining with the cauliflower.

What cheese works best?

Sharp cheddar gives classic flavor and good melt.

Gruyère, Fontina, or a bit of Monterey Jack also melt beautifully. A blend of cheddar and Gruyère is especially nice.

How do I keep the sauce from splitting?

Use low to medium-low heat, whisk continuously, and avoid boiling. Add cheese gradually and remove from heat as soon as it’s smooth.

Is this recipe spicy?

Not by default.

If you want heat, add a pinch of red pepper flakes or minced jalapeño. Smoked paprika adds warmth without spice.

Can I use frozen cauliflower?

You can, but thaw and drain thoroughly first. Pat very dry, then proceed.

Expect a slightly softer texture than fresh.

How many carbs are in a serving?

Exact macros depend on brands and portion size, but a typical serving runs around 5–7 net carbs. For accuracy, calculate with your specific ingredients.

Can I make it dairy-free?

It’s tricky, since the dish relies on cheese and cream. You could try full-fat coconut milk and a meltable dairy-free cheese, but the result will be different in flavor and texture.

What can I serve it with?

It pairs well with roast chicken, grilled steak, pork chops, or a crisp green salad.

It also works as a stand-alone vegetarian main with a protein add-in like chicken or bacon if desired.

Wrapping Up

Keto Cauliflower Au Gratin is the kind of dish that feels indulgent but still fits your goals. With a few smart steps—brief par-cooking, a silky cheese sauce, and a quick broil—you get a golden, creamy bake that satisfies any comfort food craving. Keep it classic, or try a variation to match your mood. Either way, it’s simple, reliable, and sure to earn a spot in your regular rotation.