Keto Cauliflower Au Gratin is a cheesy, flavorful side dish that is great for every occasion. You only need 8 ingredients, and it’s one of the best things you will ever taste. Cauliflower seasoned with salt, pepper, garlic, and parsley, then topped with shredded swiss cheese. It is inspired by the classic French Potato Gratin Savoyard and just as delicious.
We eat cauliflower a lot at our house because it’s a delicious replacement for all the carbs we are trying to avoid. The thing about cauliflower is that it often will seamlessly take on the other flavors and seasonings in a dish. This is fabulous because you can make it so flavorful and delicious.
If you have kids that aren’t great at eating their vegetables, try this low carb cauliflower au gratin! They just might surprise you and ask for seconds. Due to the way the cauliflower is sliced and the seasonings, it tastes incredible, and it’s hard to resist even for young kids.
While it does take a little while to bake the keto cauliflower au gratin, I can assure you it’s worth the wait. I usually spend the time it’s baking preparing other things like my Keto Stuffed Chicken Breasts or Zucchini Salad with Lemon & Feta.
What is Gratin Savoyard?
I decided to make a keto diet friendly cauliflower gratin after the classic Gratin Savoyard made with potatoes in my Williams-Sonoma French cookbook. What is a Gratin Savoyard?
Gratin Savoyard is a similar dish found in the neighboring Savoie (Savoy) region. It consists of alternating layers of sliced potatoes, Beaufort cheese, and pieces of butter, with bouillon as the liquid. Cream is not used. -wikipedia
I remember I was hesitant about the broth and lack of creamor milk the first time I made the potato version many years ago. I was pleasantly surprised by how good it was. And this cauliflower version is just as good. As it cooks the melted butter and cheese go down in all the nooks and crannies of the cauliflower.
Cauliflower - Fresh cauliflower is necessary for this recipe. Frozen won't work. I use one large head cauliflower and slice it. But if you prefer to cut into cauliflower florets that would be fine.
Butter - I use salted butter in my recipes. If you use unsalted butter add a pinch of salt.
Garlic - Fresh chopped garlic is the best option. Garlic powder can be used in a pinch, though.
Parsley - Parsley is my top choice for this because it has a mild flavor. Chives or rosemary are my next choices for herbs to use.
Swiss or Gruyere Cheese - Any medium firmness cheese will work such as cheddar cheese but swiss and gruyere are what are classically used.
Chicken Broth - The cauliflower cooks in the broth in the oven giving it a great flavor.
How To Make Keto Cauliflower Au Gratin
This recipe for cauliflower au gratin is about as easy as you can find. There are very few steps that you have to do, and this keto cauliflower recipe tastes great once it’s done!
First Step: Preheat oven to 375 degrees. Butter the bottom of a casserole dish and set aside.
Second Step: Mix together the minced garlic, parsley, swiss or gruyere cheese, salt, and pepper in a small bowl.
Third Step: Add ⅓ of the sliced cauliflower to the bottom of the baking dish. Then add ⅓ of the cheese. Continue layering cauliflower and cheese two more times.
Fourth Step: Pour the chicken or vegetable broth on top of the cauliflower layers.
Fifth Step: Place the pan in the oven. Bake the cauliflower for 40 minutes while it’s covered with aluminum foil. Then remove the foil and continue baking for an additional 30 minutes. The cauliflower is done once it’s tender, and the cheese has browned up.
Sixth Step: Let the cauliflower au gratin cool for around 10 minutes and drain off any remaining liquid. Or you can just serve it with a slotted spoon.
Slow Cooker - If you prefer you can layer the ingredients in a crockpot and then just serve with a slotted spoon. I would only use this method if you don't have access to an oven.
Jalapeno Cheddar - For a spicy variation add some thinly sliced jalapenos in between the layers and use all cheddar cheese.
Bread Crumb Topping - If you like bread crumbs on your gratins you can saute some almond flour in butter and sprinkle it on top during the last 10 minutes of baking time.
Is Cauliflower Gratin Healthy?
Of course! This is a really healthy au gratin cauliflower recipe that has lots of nutrient-rich ingredients. Each helping of this cauliflower dish is packed with fiber, vitamin C, folate, potassium, magnesium, vitamin B6, calcium, zinc, and more!
In addition to being packed with vitamins and minerals, you will also be happy to know that this low carb cauliflower au gratin is also a great source of antioxidants. Eating foods high in antioxidants is so very important and is great for your body.
How Long Does Keto Cauliflower Gratin Last?
You’ll need to let the cauliflower bake cool down all the way before refrigerating. After it’s cool, place inside of a food storage container. Make sure the lid fits well, and it’s airtight. It will last 3-4 days in the refrigerator and can be heated up in the oven or microwave when ready to serve.
Can You Freeze Keto Cauliflower?
Yes, you can freeze this irresistible keto cauliflower au gratin recipe. Again, you want to let it cool down and place it in a freezer-safe container. You can store it in single-serving sized containers or store it all together. Either way, it will last up to six months in the freezer.
How Do You Reheat This Keto Cauliflower?
You can either warm it back up in the microwave or heat it in the oven. Either way, it’s delicious and works well. To bake, you will need to heat the oven to 350 degrees then heat it in the oven for 10-15 minutes. It doesn’t take long to heat it up, so make sure not to cook it too long.
To microwave the cauliflower, place it on a microwave-safe plate. Then heat it for 1 - 2 minutes or until it’s all the way hot. Then serve!
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
- 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
- ½ cup chicken or vegetable broth
- 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.
More Low Carb Cauliflower Recipes You Need To Try
- Cauliflower Parmesan - this is one of my favorite vegetarian entrees on a low carb diet.
- Southwest Cauliflower Salad - bold and spicy you won't miss potato salad once you taste one bite of this cool creamy salad.
- Roasted Cauliflower with Blue Cheese Sauce & Bacon - dreamy blue cheese sauce on top of tender roasted cauliflower. Yum.
- Keto Mashed Cauliflower with Cream Cheese & Asiago - one of my top keto side dishes. If you don't like mashed cauliflower you haven't tried this recipe.
- Shepherd’s Pie Recipe with Cauliflower Topping - a great entree on a cold winter day.
- Loaded Cauliflower Casserole - plenty of cheese and bacon on this crowd-pleasing low carb side dish.
Originally Published August 30, 2020. Revised and Republished February 14, 2023.
Kimberly Shaff says
It would be nice to know how much cauliflower you should use every head is different
A medium-sized head. You want about 6 cups of florets.
Oh yum! This was so good. I've usually had a similar dish with cream - but I loved it with bouillon. Not as rich - but still perfectly filling. Thanks for this yummy recipe!
Oh my gosh, this looks so decadent!! My husband claims not to like cauliflower, but I know if I make it like this, it will change his mind (if I even tell him it's cauliflower muhaha!). Thank you for this recipe!