Sunday roasts aren’t what they used to be, are they? We now skip the roast potatoes, the Yorkshire puds and we pass on the gravy. This is why I worked on a keto cauliflower cheese as a delicious side dish to your roast meat. This recipe is not only cleaner, tastier and lighter, but it’s 100% KETO and I bet it will knock the kids’ socks off. The flavour is rich and satisfying and I love scattering over smoked sea salt flakes before serving for additional flavour and texture. The macros were calculated that this recipe will feed 6 people, if served as equal-sized servings.
Trim the cauliflower florets into smaller, equal size pieces.
Bring a large pan of water to the boil. Add the cauliflower and leave to boil for 15 minutes. They should be softened but still firm. A good test is to pierce a floret with a fork - it should slide off.
Drain the cooked cauliflower in a colander and allow to steam off completely.
Place the cauliflower in a suitable oven-bake dish and season with a little salt and white pepper.
In the meantime, heat the double cream and a pinch of nutmeg in a pan on the stove top. Add a little salt and white pepper and allow to simply warm through: it need not boil or simmer.
Pour the warm cream over the cauliflower and place the dish onto a tray (for easier removal, and in case any cream bubbles over.) Place in the oven for 20 minutes.
After 20 minutes, remove the tray from the oven and increase the oven to 200°C / 390°F. It will look like this >
Scatter over the grated cheese and return the tray to the oven for 15 minutes until the cheese bubbles and gratins. Season with smoked sea salt flakes and freshly ground black pepper.
Leave to stand for 5 minutes before serving, scattered with snipped chives. I hope you love this keto cauliflower cheese as much as I do!
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving
Nutritional Information per serving
Calories 439Kcal / 1837kJ
Fat 43g of which saturates 26g Carbohydrates 4.6g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 4g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.6g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.