Kale & Cauliflower Gratin II Low Carb II Keto Friendly II @haveaseatatnikistable

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina offers similar melting properties at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often less expensive and still provides a salty flavor.

Turn on high heat and bring a pot of water to a boil.

Preheat the oven to 375°F (190°C).

Measure 1.5 cups of cauliflower and 4 cups of chopped kale.

Add the cauliflower to the boiling water and cook for 5 minutes, then remove and place in a bowl, discarding excess water.

Submerge the kale in the boiling water and cook for 4 minutes, then remove and place in a separate bowl, ensuring to discard excess water.

In a pot, combine 1.5 cups of heavy cream and 1 teaspoon of minced garlic, then bring to a boil.

Once boiling, reduce heat to low and let it cook down until thickened, stirring consistently.

Transfer the cream mixture to a food processor.

Add 0.5 cups of parmesan cheese, 0.5 cups of artisanal white cheddar cheese (reserve half for topping), 1 cup of cooked cauliflower, 1 tablespoon of dijon mustard, 1 teaspoon of kosher salt, 0.25 teaspoons of white ground pepper, and 1 tablespoon of flour to the food processor.

Blend on high until well incorporated and creamy.

Prepare 9-ounce ramekins by layering the kale first, ensuring it's not dripping wet.

Add a layer of cauliflower on top of the kale.

Pour the creamy sauce over the vegetables.

Top with the reserved cheddar cheese and sprinkle with smoked paprika.

Bake in the preheated oven for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens