This Cauliflower Gratin is a deceptively impressive, healthy, and easy cauliflower gratin that is high in protein, gluten-free, and clean. Enjoy it as a filling side or a meal by itself!
So…you know me. I love roasted things. Cheesy things. Greek yogurt. And cauliflower…
I mean, what’s NOT to love about all these, right?
Now, I want you to do something very important. You ready?
If you’re ready, read on…
I want you to think of all that goodness…cheese, roasting, greek yogurt, and cauliflower. And I want you to put them all together.
Boom. Amazingness, right? And so simple!
We all know something special is about to happen when you put veggies, potatoes, or salmon or chicken in the oven. And we know how extra-special, warm, comforting, soul-filling, and heart-warming an au gratin recipe is.
But, problem is we don’t often enjoy such things since – you know…potatoes, cheese, flours, and all that unhealthyish schtuff.
HOW TO MAKE CAULIFLOWER GRATIN HEALTHY
Except when you rethink it.
Let’s use different ingredients to get that same effect.
Let’s use cauliflower instead of white potatoes. Let’s use plain full fat greek yogurt (LOVE!) and chickpea flour instead of heavy cream, butter, and all-purpose flour.
I’m going to show you how to take a regular, high fat, high calorie gratin recipe and turn it into something you can be proud of yourself for eating, something that will nourish you, something that will suitably replace everything you THOUGHT you wanted.
I’ll show you a healthy, high-protein, gluten-free, easy cauliflower gratin.
Let’s DO this!
And, oh my. Seriously. Let’s do this.
I mean, c’mon now. I will never complain about ooey, gooey, creamy, luscious, and savory cauliflower gratin. Nope. Never. Nuuupe.
You just can’t. It’s impossible. Try it and you’ll see what I mean.
Let me show you how to take an ordinary high fat, high calorie gratin recipe and turn it into something you can be proud of yourself for eating, something that will nourish you, something that will suitably replace everything you THOUGHT you wanted.
I’ll show you a healthy, high-protein, gluten-free cauliflower gratin.
WHAT GOES WITH CAULIFLOWER GRATIN?
Bubbly, creamy, AND nutritious, this cauliflower gratin makes a healthy meal on its own, though you could also serve it as a filling side.
Every cook needs an easy dinner party side dish in his or her back pocket, and this cauliflower gratin is definitely one of them! You could easily pair it with grilled chicken, roast beef, or just about any main dish you’ve got on the menu. It’s tasty enough for your guests to want a second helping and light enough to make sure they’d have room for it.
Bonus: this cauliflower gratin dish tastes great, if not better, the next day.
CAN I FREEZE CAULIFLOWER GRATIN?
Want to take some stress out of your dinner party cooking? Why not make this cauliflower gratin dish in advance?
When you plan to freeze the prepared cauliflower gratin dish, it will need to be removed from the oven before it finishes cooking to protect the cauliflower’s texture. Once you freeze it, you may thaw them in the refrigerator or bake frozen. There may be a few texture differences from the dairy in the greek yogurt, but it will still taste great.
Seriously, cauliflower, you never cease to amaze. So yummers.
- 1 large head of cauliflower, broken into florets
- 10 cremini mushrooms, diced
- 1/2 large yellow onion, diced
- 4 strips thick nitrate-free bacon, chopped
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp ground black pepper, divided
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 cup parmesan cheese divided
- 2 cups plain greek yogurt
- 1 tbsp chickpea flour
- optional garnish: sliced green onions
- Preheat your oven to 400 degrees F.
Place the cauliflower florets in an oven-safe skillet and toss with olive oil, sea salt, and 1/4 tsp. ground black pepper.
- Roast in the oven for 30 minutes, until the cauliflower is tender and golden.
- While the cauliflower is roasting, add chopped bacon to a large skillet over medium-high heat and cook the bacon for 4-5 minutes.
- Remove the cooked bacon from the pan and set aside, reserving 1 tbsp. of the rendered bacon fat.
- Add in half a diced yellow onion and 8-10 diced cremini mushrooms and cook until the onion is tender.
- Next, add 3 cloves minced garlic and cook for one additional minute.
In a small mixing bowl, whisk together 2 cups greek yogurt and 1 tbsp. chickpea flour.
- Turn off the heat and stir in remaining 1/4 tsp. ground black pepper, dried oregano, dried thyme, 1/4 cup grated parmesan, and the greek yogurt mixture.
- Once the cauliflower is ready, remove from the oven and gently fold in the onion, bacon, and greek yogurt mixture until the cauliflower is coated.
- Return to the oven and cook for 10 minutes to heat the mixture through.
- Then, sprinkle the remaining 1/4 cup of the parmesan cheese evenly over the top and return the oven for 5 more minutes, until the parmesan is melted and the gratin is golden and bubbly.
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