Total Time
50mins
Prep 10 mins
Cook 40 mins

Low carb and tasty

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly spray a 1½-quart gratin baking dish with cooking spray and reserve.
  3. Break cauliflower into florets and boil until totally tender, about 5 minutes.
  4. Florets should be"mashable" but not mushy.
  5. Drain well, transfer to a food processor with the cream, sour cream, butter, Dijon, salt and pepper.
  6. Process until mixture is a smooth, thick puree.
  7. Pulse in ½ cup of the grated Gruyere.
  8. Transfer mixture to gratin baking dish and sprinkle with remaining cheese.
  9. Bake in preheated oven for about 30 to 35 minutes or until heated through and the cheese is melted and slightly browned.
  10. Sprinkle with chives to garnish.
Most Helpful

5 5

Substituted the gruyere with parmesan and the chives with green tops of spring onions for no reason other than that was what I had available. Substituted the creams with half cup plain yogurt and 2 tablespoons sour cream, and omitted the butter to cut down on richness. My apologies Pets'R'us for mangling your recipe but it was still pretty amazing and everything I expected. Full star complement for such a flexible recipe.

5 5

I made this exactly as recipe, other than that I had a bag of mixed cauli-broc florets and so used that. I forgot to add the butter, but this was nonetheless a lovely side-dish to a Sunday roast dinner, we haven't tried 'mashed' cauliflower before and it was much enjoyed! Easy, and a lovely change of pace, I prepared it much earlier in the day and baked it off at night. This recipe was made in memory of Annelies

5 5

Oh, my! This is good. I made this just as written and it was fabulous. Just the right amount of dijon and cheese. It's quite fattening, but you could probably successfully lighten this up. Thanx for a great recipe that I will make again for sure....... and I'll think of Pets'Rus each time I make it.