Low Carb Cauliflower Au-Gratin

By Jennifer Smith, CHN, BHC, FBCC


This low carb cauliflower au gratin is sure to please your whole family. With yummy rich flavors of butter, cream, cream cheese and bacon, this one is hard to resist.

Healthy Fats and Proteins Satiate Your Appetite

Pro Tip:

Don't skip the salt! Adding some grey Celtic salt or pink Himalayan salt to any dish can bring out the flavors and provide much needed trace minerals that our bodies need to function optimally!

Salt is made up of sodium and chloride. Chloride provides the building blocks of the hydrochloric (HCL) acid in your stomach. If your body is not producing enough acid in your stomach, the sphincter at the opening to your esophegus will not close, and you will wind up with heartburn.

The good news is, you don't have to since it is low carb and loaded with healthy fats to satiate your appetite. Fats and proteins help you stay fuller longer without the need for constant carb and sugar reloads every 3-4 hours.

Low Carb Cauliflower Au Gratin
As A Side Dish or Main Course - You Choose!

This dish can work for a side dish or a main course. Simply double the recipe and add a bit more bacon for added protein, as a meal. I'd love to hear what you think of this low carb cauliflower au gratin recipe! Tell me if you tried it and what you think below.

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Loaded Cauliflower Au Gratin

Source: fxremedies.com

Course: Side Dishes

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Serves:

Ingredients

  • 4 c. cauliflower florets chopped into bite-sized pieces
  • 6 oz. cream cheese cut into chunks
  • 1⁄4 c. heavy cream
  • 3 T. unsalted butter softened
  • 1⁄4 t. garlic powder
  • 1⁄2 t. dried dill
  • Sea salt and black pepper to taste
  • 1 1⁄2 c. Italian cheese blend shredded
  • 4 strips bacon cooked and crumbled
  • 1 T. fresh chives chopped

Directions

  1. Place top oven rack in the center position and preheat oven to 400°F.
  2. Place the cauliflower in a steamer basket on top of a pot with boiling water and steam until fork-tender, around 6-7 minutes. Remove from heat and transfer cauliflower into a cold water bath to prevent further cooking. Drain well and pat dry.
  3. Transfer steamed cauliflower to a large bowl and add cream cheese, heavy cream, butter, garlic powder, and dried dill. Season with salt and black pepper, to taste, and toss to combine.
  4. Transfer to oven-safe casserole dish and top with shredded cheese blend and crumbled bacon. Place in pre-heated oven and roast until cheese is melted and nicely browned on top, around 8-10 minutes.
  5. Remove from oven and serve immediately topped with fresh chives. Enjoy!

Amount Per Serving (6)

  • Carbohydrate: 5.36
  • Fiber: 1.5

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About Author

Jennifer Smith is a certified Holistic Nutritionist, Biblical Health Coach and Faith-Based Clinical Counselor. She has completed advanced certifications in Functional Nutrition, Biblical Naturopathy and Biblical Eating and Clinical Nutrition. 

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