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Low Carb Cauliflower Au Gratin with Bacon

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    1 h 10 min

  • ready time

    ready time

    1 h 15 min

Low Carb Cauliflower Au Gratin with Bacon

13 ratings

If anything can make a meal better, it’s two things: cheese and bacon! Cheesy potato au gratin is a delicious side dish, but potatoes can rack up the carb count pretty quickly. Thankfully, cauliflower is here to save the day! With a creamy cheese sauce filling, and a little crunch from the crispy bacon, you won’t mind this cauliflower alternative at all.

- Jessica L

  • Net Carbs

    5.8 g

  • Fiber

    2.3 g

  • Total Carbs

    8.1 g

  • Protein

    22.7 g

  • Fats

    28.8 g

378 cals

Low Carb Cauliflower Au Gratin with Bacon

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Bacon

    Bacon

    3 ounce

  • Butter

    Butter

    1 tablespoon

  • Garlic Raw

    Garlic Raw

    1 clove

  • Beverages Almond Milk Unsweetened Shelf Stable

    Beverages Almond Milk Unsweetened Shelf Stable

    2 cup

  • Spices Paprika

    Spices Paprika

    1 tsp

  • Spices, Mustard Seed, Ground

    1 tsp

  • Cornstarch

    1 teaspoon

  • Shredded Cheddar Cheese

    Shredded Cheddar Cheese

    1-½ cup, shredded

  • Fontina Cheese

    Fontina Cheese

    1 cup, shredded

  • Cauliflower

    Cauliflower

    1 pound

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ½ tsp

Recipe Steps

steps 8

1 h 15 min

  • Step 1

    Preheat your oven to 375 degrees. In a large pan, cook the bacon until it’s very crispy. Set the bacon aside to cool and then roughly chop. This will be used later.
    Step 1

  • Step 2

    In the same pan, drain the fat. Melt the butter over medium heat and deglaze the pan. Cook the minced garlic for thirty seconds in the fat without letting it burn.
    Step 2

  • Step 3

    Gently pour in the almond milk. Stir in the paprika and mustard powder, and bring the mixture to a simmer.
    Step 3

  • Step 4

    Remove about a half cup of the hot liquid, and stir in the cornstarch. Return the thickened liquid to the main pot, and allow the liquid to simmer for a few minutes to thicken lightly.
    Step 4

  • Step 5

    Finally, shred the cheddar and fontina cheese if necessary. Stir the cheese into the sauce in ½ cup additions until the mixture is smooth and velvety. Set the sauce aside to cool and thicken slightly.
    Step 5

  • Step 6

    For the cauliflower, remove the core from a large head. Cut the head in half and slice the florets in wide slices about ½-inch thick. If the florets break apart slightly, this is okay. Arrange the slices of cauliflower in a baking dish, like you would a potato au gratin.
    Step 6

  • Step 7

    Sprinkle the salt and pepper over the top of the cauliflower. Then, arrange the chopped bacon over the top. Finally, pour over the cheesy cream sauce, making sure all the cauliflower is well covered.
    Step 7

  • Step 8

    Lightly cover the baking dish with foil, and bake it in the oven for 30 minutes. Remove the foil, and bake the uncovered dish for an additional 30 minutes. Serve hot!
    Step 8

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Comments 14

  • RousingRadish498436

    RousingRadish498436 9 days ago

    I think I will try with whipping cream rather than almond milk.

    • Ashink86

      Ashink86 5 years ago

      Very tasty and cooked perfectly! It is a little runny but really not that bad.

      • ShelloJello82

        ShelloJello82 9 days ago

        Maybe try a tad bit more cornstarch 😊

    • laureniveymuniz

      laureniveymuniz 5 years ago

      I really liked this dish. I would bake little longer to help thicken/dry up the dish but otherwise it was really good.

      • RousingKale549929

        RousingKale549929 8 days ago

        Add arrooroot instead of corn starch. I'd use a tad more than a teaspoon.

    • Drbpalmerdds

      Drbpalmerdds 6 years ago

      This was delicious! I read the reviews about it being runny so I substituted 1 c. half & half for the 2 c. Almond milk and mixed the cornstarch in 1/4 c cold milk before adding it to thicken the remaining liquid. Will definitely make again!!

      • LittleBoo

        LittleBoo 4 years ago

        That's exactly what I would have done as well half and half is single cream to Brits. I would also suggest using whole milk but only half the amount. The cornstarch is a traditional way to thicken a white sauce, but adding grated extra strong cheddar will also help to thicken up the sauce. You can also ring the changes by adding broccoli, green beans, celery, asparagus .... And use ham instead of bacon (this is a fab recipe to use up Holiday ham or turkey!).

    • mel.targett@gmail.com

      mel.targett@gmail.com 6 years ago

      This is awesome! My husband and kids loved it too! Thanks so much!

      • CKarlos

        CKarlos 6 years ago

        Agree! Our try at this recipe was too runny as well. Definitely tasted the almond milk. Just okay but will try again with some minor tweaks.

        • Dan Pomeroy

          Dan Pomeroy 6 years ago

          A little runny, but good flavor!

          • jacksmum

            jacksmum 7 years ago

            Turned out very runny, so after draining the liquid off, it was ok

            • deborahmullins

              deborahmullins 7 years ago

              Delicious!

              • Daypack55

                Daypack55 7 years ago

                Very good, thank you.

                • sassyjewels15e8

                  sassyjewels15e8 7 years ago

                  Thank you!