You know those recipes that just stick with you? This is one of those. Keto cauliflower gratin is comfort food without the heavy carbs. It’s that warm, creamy dish that hits the spot on a cold night or when you’re craving something rich but not a gut bomb.

I’ve made this gratin at least a dozen times, and I still get excited pulling it out of the oven. It’s bubbly, cheesy, with crispy bits around the edges and that soft, creamy cauliflower inside. Best part? You don’t need to be on a keto diet to enjoy it. This dish doesn’t feel like a compromise, it just tastes good.

Why Cauliflower?

Okay, cauliflower has had its moment—rice, pizza crust, mashed “potatoes,” you name it. But here’s the thing: it works. Especially in something like a gratin, where you’re after texture and something to carry all that cream and cheese. Cauliflower is mild, so it soaks up flavor like a sponge. And when you roast it before baking? Magic. Slightly nutty, just soft enough, and it holds its shape better than you’d think.

What You’ll Need

Nothing fancy here. You probably already have most of it:

1 large head of cauliflower (or two small ones), cut into florets
1 cup heavy cream
1 ½ cups shredded cheddar (go sharp if you like that kick)
½ cup grated parmesan
3 oz cream cheese
2 cloves garlic, minced
1 tsp Dijon mustard (optional but really adds flavor)
Salt and pepper
Butter or olive oil (for roasting)
Optional: pinch of nutmeg, crushed pork rinds or almond flour for topping

Step-by-Step: How to Make It

1. Roast the cauliflower

Start by heating your oven to 400°F (200°C). Toss the cauliflower florets with a bit of olive oil or melted butter, a pinch of salt, and roast them for about 20–25 minutes. You want them golden on the edges but not mushy. This step adds flavor—don’t skip it.

2. Make the cheese sauce

In a saucepan over medium heat, pour in the cream. Let it heat up until it starts to bubble a little on the edges. Stir in the cream cheese and keep stirring until it melts down. Then add garlic, Dijon mustard, a little salt and pepper, and finally, toss in the cheddar and half the parmesan. Stir till smooth.

If it gets too thick, add a splash of water or more cream. If it looks too runny, let it cook a bit longer.

3. Put it all together

Take your roasted cauliflower and dump it into a baking dish. Pour the cheese sauce over the top and gently stir so every piece is coated. Sprinkle the rest of the parmesan on top, and if you’re into a crispy topping, add some crushed pork rinds or a light layer of almond flour.

4. Bake till golden and bubbly

Pop it in the oven at 375°F (190°C) and bake for about 20–25 minutes. Keep an eye on it. You want it golden on top and bubbling around the edges. Let it sit for five minutes before digging in—hard, I know.

What Cauliflower Gratin Tastes Like

People always want to know what this actually tastes like. Think mac and cheese, but without the pasta. The cauliflower gives it some bite, a little chew, but the real star here is that sauce. It’s rich without being over-the-top. The cheddar brings sharpness, the cream cheese smooths it all out, and the parmesan adds that salty kick on top. It’s one of those dishes where every bite feels like it was worth the time.

Who’s Gonna Like This?

If you’re low-carb or keto, this is already a no-brainer. But even carb-lovers are into this gratin. I’ve brought it to family dinners where nobody knew it was keto and not one person left any on their plate. Kids eat it. Grumpy uncles eat it. That picky friend who thinks cauliflower is “just a weird broccoli” goes back for seconds.

It’s vegetarian, gluten-free, and keeps things cozy without feeling like health food.

Make-Ahead Tips

Want to prep it early? No problem. You can roast the cauliflower and make the cheese sauce a day ahead. Store them separately in the fridge. When you’re ready, just assemble, bake, and you’re done.

Or better yet—fully bake it and reheat it the next day. It actually gets creamier as it sits. Just cover it with foil and warm in the oven at 300°F (150°C) until hot through. You might want to toss on a fresh sprinkle of cheese before reheating to bring that top back to life.

Storage and Leftovers

If you have leftovers (rare in my house), they keep well. Store in an airtight container in the fridge for up to 3–4 days. You can microwave it, but oven reheating keeps the texture better.

Can you freeze it? Technically yes, but the cream might separate a bit. If you don’t mind a little texture change, go for it. I recommend freezing it before baking rather than after—then bake straight from frozen, adding a few extra minutes.

What to Eat With Keto Cauliflower Gratin

Cauliflower gratin can go solo, or play sidekick. It’s hearty enough to be the main dish if you just want something cheesy and warm in a bowl. But it also works great next to:

Grilled chicken thighs (skin-on for extra crunch)
Roast beef or pork chops
Ham
Turkey on a holiday table (seriously—it’s like keto stuffing in disguise)
A big green salad with a sharp vinaigrette to cut the richness

You can also scoop it into lettuce wraps if you’re into crunchy things.

Add-Ons and Twists

Once you get the base right, you can start playing around. Here are a few simple add-ons:

Bacon bits: Toss them into the mix or sprinkle on top before baking.
Jalapeños: Dice them and stir into the cheese sauce for heat.
Caramelized onions: They bring sweetness that works like a charm with the cheese.
Broccoli: Mix it in with the cauliflower or swap it in completely.
Blue cheese: A little goes a long way—adds a punch of flavor for cheese lovers.

A Personal Note

First time I made this, I didn’t expect much. I was doing keto half-heartedly and was already tired of eggs, bacon, and that cardboard-feeling cloud bread. But this? This felt like real food. It made me want to keep cooking again, keep trying. My husband said it was better than his mom’s mac and cheese, he probably shouldn’t have said that, but here we are.

Now it’s in our rotation, and I make it even when I’m not watching carbs. It’s that comforting. And honestly, who needs a pasta noodle when you’ve got something this creamy, warm, and satisfying?

Final Tips Before You Cook

Use fresh cauliflower. Frozen will work, but you’ll need to roast it longer to dry it out.
Sharp cheddar makes a difference. Mild cheddar turns the dish bland fast.
Let the dish rest before eating. Five to ten minutes makes the sauce set just right.
Don’t skip roasting the cauliflower. Boiling or steaming makes it soggy and boring.

So… Is It Worth Making?

Yeah. 100%. Whether you’re counting carbs or just want something that hits the same emotional spot as grandma’s cheesy casseroles without knocking you into a food coma, this keto cauliflower gratin is the one.

It’s simple, rich, and doesn’t need babysitting in the kitchen. Make it on a lazy Sunday, or bring it to a dinner where you know someone’s going to ask for the recipe. You won’t miss the pasta, the potatoes, or anything else—it stands on its own.

You’ll scoop into it once, then go back just to “taste a little more.” And then the dish is gone.

This one’s a keeper. Save it, print it, scribble on it, just make it. And when you do? You’ll get it.

Keto Cauliflower Gratin Recipe

Print Recipe

A rich, cheesy, low-carb cauliflower gratin that’s creamy inside, crispy on top, and perfect as a healthy side dish for ham, roast dinners, or cozy weeknight meals. This one-pan keto-friendly recipe hits all the comfort food notes without the carbs.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Side, Dinner
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

1 large head of cauliflower, cut into florets
1 cup heavy cream
1 ½ cups shredded sharp cheddar cheese
½ cup grated parmesan cheese
3 oz cream cheese
2 garlic cloves, minced
1 tsp Dijon mustard (optional, but adds great flavor)
Salt and pepper, to taste
1 tbsp olive oil or melted butter (for roasting)
Optional topping: crushed pork rinds or 2 tbsp almond flour
Optional pinch of ground nutmeg

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Instructions

Preheat oven to 400°F (200°C).
Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and just tender.
In a saucepan over medium heat, warm the heavy cream. Add cream cheese and stir until melted and smooth.
Add garlic, Dijon mustard, a pinch of salt and pepper. Stir in cheddar cheese and half the parmesan. Cook until creamy and smooth.
Lower oven temp to 375°F (190°C). Transfer roasted cauliflower into a baking dish. Pour cheese sauce over and gently mix to coat.
Sprinkle remaining parmesan and any optional toppings on top.
Bake for 20–25 minutes, until bubbly and golden. Let sit for 5–10 minutes before serving.

Notes

For extra crunch, sprinkle crushed pork rinds on top before baking.
Want more flavor? Add caramelized onions or diced jalapeños.
Can be made ahead and reheated. Tastes even better the next day.

Nutrition

Serving Size: 1 serving
Calories: 310 Sugar: 3g Sodium: 360mg Fat: 27g Saturated Fat: 15g Unsaturated Fat: 9g Trans Fat: 0g Carbohydrates: 6g Fiber: 2g Protein: 10g Cholesterol: 75mg

Keto Cauliflower Gratin: Creamy, Cheesy, Low-Carb Comfort Food