Riced Cauliflower Gratin

4.34 from 12 votes

This easy cauliflower gratin recipe is made with frozen riced cauliflower and makes a delicious, low-carb alternative to potatoes or pasta.

Prep Time10

Cook Time35

Total Time45

Course: Sides

Cuisine: American

Servings: to 6 servings

Author: Lynne Webb

Ingredients

6 cups frozen riced cauliflower (1-1/2 packages - see notes)
3 tablespoons butter divided
3/4 cup onion chopped
2 cloves garlic minced
1 tablespoon flour
1-1/4 cups warm milk
Salt and freshly ground black pepper
2 tablespoons panko crumbs

Instructions

Preheat the oven to 375°F and coat a 1-quart baking dish with nonstick spray.
Heat 2 tablespoons of the butter in a large frying pan over medium heat. Add the onion and sauté until soft and barely golden, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute longer.
Sprinkle the mixture with the flour and combine well. Continue cooking for 1 minute, then slowly whisk in the warm milk, stirring constantly. Bring the mixture to a simmer and continue cooking until smooth and slightly thickened, 2 to 3 minutes.
Add the riced cauliflower, 2 cups at a time, combining well after each addition. Continue cooking, stirring often, until the cauliflower is tender and heated through, 5 minutes.
Season to taste with salt and pepper, then transfer the cauliflower to the prepared baking dish.
Melt the remaining tablespoon of butter in the pan, add the panko crumbs and combine.
Sprinkle the buttered crumbs over the cauliflower and bake until the gratin is bubbly and lightly browned on top, 12 to 15 minutes. Serve immediately.

Notes

Recipe Variation: Gratin of Riced Cauliflower and Greens

To make this variation, follow the directions above, but cut the quantity of riced cauliflower back to 4 cups (1 package frozen). Add 1/2 pound of chopped greens (spinach, baby kale or escarole) that have been sautéed until tender. If desired, replace the buttered panko topping with a handful of shredded cheddar cheese. Bake as directed above.

Nutrition