Keto Cauliflower Gratin with Crunchy Almond Topping

When I first tasted keto cauliflower gratin with a crunchy almond topping, I felt like I had found a little slice of heaven. Picture this: creamy, cheesy goodness melding perfectly with the nutty crunch of almonds, all while being packed with wholesome ingredients. This dish has become my secret weapon for meal prep and quick weeknight dinners. It’s the kind of comfort food that makes you forget you’re eating healthy!

Why You’ll Love This Dish

Why cook this dish at home? Let me tell you. First off, it’s incredibly quick to prepare—perfect for busy weeknights when you’re juggling work, family, and everything in between. Plus, it’s high in protein and low in carbs, making it suitable for a variety of diets. Whether you’re on a keto journey or just trying to eat better, this gratin satisfies your cravings without the guilt.

And trust me, once you make this dish, you’ll be tempted to whip it up again and again. My friend once told me, “This has become my go-to 15-minute dinner after workouts!” I think that sums it up perfectly!

Step-by-Step Overview

Making keto cauliflower gratin with a crunchy almond topping is straightforward and doesn’t require any special skills. We’ll start by roasting the cauliflower, which enhances the flavor beautifully. Then, we’ll whip together a creamy cheese sauce that’ll have your taste buds singing. Finally, you’ll bake it to golden perfection—all in about 30 minutes or less!

What You’ll Need

• 5 cups cauliflower florets (1 medium head, cored and trimmed)
• Olive oil
• Salt and pepper
• 1 tbsp butter
• 1 onion, chopped
• 1/2 cup heavy cream
• 1/2 cup sour cream (swap Greek yogurt if preferred)
• 1 tsp garlic powder
• 1 cup Gruyere cheese (held in half for the sauce and half for topping)
• 1 cup Parmesan cheese (held in half for the sauce and half for topping)
• 1/2 cup chopped almonds (for topping)
• Scallions (for garnish)

Directions to Follow

1. Preheat your oven to 375°F (190°C). Spread the cauliflower florets on a sheet pan. Drizzle with half the olive oil and sprinkle half the salt and pepper. Toss to coat and spread evenly. Roast for about 25 minutes, tossing halfway, until they’re tender and browned.
2. In a saucepan, heat the remaining olive oil and the butter over medium heat. Add the chopped onion and cook for 2-3 minutes until it’s translucent and fragrant.
3. Stir in the heavy cream and sour cream. Let this simmer while stirring constantly until it thickens slightly—this should take about 2-3 minutes.
4. Toss in the garlic powder, the remaining salt and pepper, and half of both the Gruyere and Parmesan cheese. Stir well and take the pan off the heat.
5. Grease a 2-quart casserole dish with the remaining butter. Spread the roasted cauliflower evenly across the dish. Pour your cheesy sauce over the cauliflower, making sure it’s well coated.
6. In a bowl, combine the rest of the Gruyere, Parmesan, chopped almonds, and scallions with the remaining butter. Spread this mixture evenly over the top of the cauliflower.
7. Cover your casserole dish with foil and bake for 15 minutes. Then, remove the foil and broil for an additional 1-2 minutes until the top is golden brown and bubbly. Serve warm, and enjoy the deliciousness!

Best Ways to Enjoy It

This keto cauliflower gratin pairs beautifully with grilled chicken or fish, making it a fantastic complete meal. You can also serve it alongside a fresh green salad for extra crunch. Looking to switch things up? Try adding sliced avocado for extra creaminess or some crispy bacon bits for a delightful flavor contrast!

Storage & Reheating Tips

If you happen to have leftovers (which is unlikely!), they’re easy to store. Simply transfer your gratin into an airtight container and keep it in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through—about 10-15 minutes should do it. You can also freeze leftovers for up to a month, but make sure to use a freezer-safe container. Just defrost in the fridge overnight before reheating.

Helpful Cooking Tips

Here’s a quick pro tip: Let the sauce rest for 5 minutes before serving. This allows it to thicken beautifully, making each bite ultra-creamy. Also, don’t be shy about adjusting flavors. Feel free to experiment by adding herbs like thyme or fresh parsley for a pop of freshness!

Creative Twists

Feeling adventurous? Consider adding some sautéed mushrooms for an earthy flavor, or sprinkle in some diced jalapeños for a spicy kick. You could even swap out the almonds for crushed pork rinds if you want to keep it keto-friendly and add an unexpected crunch!

Common Questions

Can I make this ahead of time?

Absolutely! You can prepare everything up to baking, then cover and refrigerate it. Just pop it in the oven when you’re ready to bake.

How do I adjust this for meal prep?

To meal prep, divide the gratin into portion-sized containers. It reheats well and makes for a filling lunch or dinner option!

What’s the best protein swap?

If you’d like to add protein, consider tossing in some cooked chicken or turkey into the gratin before baking. Ground beef or turkey could also work well!

Now that you have this quick and delicious recipe for keto cauliflower gratin with a crunchy almond topping, it’s time to give it a try! It’s perfect for busy nights or as a meal prep option for the week ahead. I can’t wait to hear how you make it your own in the comments below. Enjoy your healthy cooking adventure!

Keto Cauliflower Gratin with Almond Topping

Enjoy a quick, delicious keto cauliflower gratin with almond topping—perfect for busy weeknights! High-protein, healthy, and satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American, Keto

Calories: 320

Ingredients Method Notes

Ingredients

  

For the gratin

• 5 cups cauliflower florets (1 medium head, cored and trimmed)
• 2 tbsp olive oil Divided
• to taste salt and pepper Divided
• 1 tbsp butter For greasing the casserole dish
• 1 onion, chopped
• 1/2 cup heavy cream
• 1/2 cup sour cream Swap Greek yogurt if preferred
• 1 tsp garlic powder
• 1 cup Gruyere cheese Divided, half for sauce, half for topping
• 1 cup Parmesan cheese Divided, half for sauce, half for topping
• 1/2 cup chopped almonds For topping
• to garnish scallions

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Spread the cauliflower florets on a sheet pan. Drizzle with half the olive oil and sprinkle half the salt and pepper. Toss to coat and spread evenly. Roast for about 25 minutes, tossing halfway, until they’re tender and browned.
2. In a saucepan, heat the remaining olive oil and the butter over medium heat. Add the chopped onion and cook for 2-3 minutes until it's translucent and fragrant.
3. Stir in the heavy cream and sour cream. Let this simmer while stirring constantly until it thickens slightly—this should take about 2-3 minutes.
4. Toss in the garlic powder, the remaining salt and pepper, and half of both the Gruyere and Parmesan cheese. Stir well and take the pan off the heat.
5. Grease a 2-quart casserole dish with the remaining butter. Spread the roasted cauliflower evenly across the dish. Pour your cheesy sauce over the cauliflower, making sure it’s well coated.
6. In a bowl, combine the rest of the Gruyere, Parmesan, chopped almonds, and scallions with the remaining butter. Spread this mixture evenly over the top of the cauliflower.
7. Cover your casserole dish with foil and bake for 15 minutes. Then, remove the foil and broil for an additional 1-2 minutes until the top is golden brown and bubbly.
8. Serve warm, and enjoy the deliciousness!

Notes

Pairs beautifully with grilled chicken or fish. Can be served with a fresh green salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.