Keto Creamy Cauliflower Dauphinoise
If you are missing your potato bake this is your recipe
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Side
Cuisine: LCHF
Diet: Gluten Free
Recipe Category: Low Carb
Servings: 6 serves
Calories: 414kcal
- 1 clove garlic
- 40 g parmesan chopped
- 1/2 large cauliflower sliced thinly on the mandolin
- 600 g thickened cream
- pink Himalayan salt flakes
- 80 g grated mozzarella
CONVENTIONAL METHOD
Preheat oven to 190℃.
Finely grate garlic and parmesan. Add to saucepan along with cream and salt. Cook over medium heat stirring for 5 minutes.
Place thinly sliced cauliflower into 20 x 10 loaf pan. Top with hot cream and cover with foil. Bake 40-50 minutes.
Remove foil and sprinkle with cheese. Bake for further 5 minutes until golden. Leave to rest for 15 minutes before slicing and serving
THERMOMIX® METHOD
Preheat oven to 190℃.
Place garlic clove and parmesan into Thermomix®. Blend 10 seconds / speed 10.
Scrape sides of bowl and add cream and salt. Cook 7 minutes / 100 degrees / speed 1. Follow instructions from Step 3 above.
This recipe is suitable to freeze before and after baking.
Substitute or add any other vegetables for a tasty variation.
Serving: 1serve | Calories: 414kcal | Carbohydrates: 3g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 152mg | Sodium: 231mg | Potassium: 117mg | Vitamin A: 1610IU | Vitamin C: 5mg | Calcium: 213mg | Iron: 0.1mg | Net Carbs: 3g