Vegetable Gruyere Bake
A delicious side vegetable option, where pre-cooked cauliflower and broccoli baked away in a sauce packed with the glorious flavour of Gruyere cheese - and a hint of paprika.
Servings 6 as a side dish
Calories 476kcal
Ingredients
- 350 g cauliflower trimmed equal size
- 350 g broccoli trimmed equal size
- 15 g unsalted butter
- 3 cloves garlic peeled and finely sliced
- 420 g double cream
- pinch ground paprika
- salt and ground white pepper
- 130 g Gruyere cheese grated
- sea salt flakes
- freshly ground black pepper
- finely chopped parsley to garnish
Instructions
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Trim the broccoli and cauliflower into even-sized pieces - and keep separate. If you are trimming from whole heads, do not discard the stalks. They are delicious, but they do take a little longer to cook. Simply trim the pieces and slice them smaller, as pictured.
- Bring a large pot of salted water to the boil and add all the cauliflower - as well as the broccoli stalk pieces. (We add the cauliflower first because it takes longer to cook than broccoli.)After 5 minutes of rapid boiling, add the broccoli.
- Cook until all the florets have softened but still retain shape, approx. 10 more minutes. A good test is to pierce a floret with a fork - it should slide off. Tip the vegetables into a colander to drain well. Allow to steam off to avoid any wateriness.Once steamed off, place the vegetables into a suitable-sized ovenproof dish.
- In the meantime, melt the butter in a non-stick pan (I just wiped the same pan I used to boil the vegetables to minimise cleaning up). Cook the garlic over moderately-low heat until softened. Pour in the cream and stir well to warm the cream through.
- Season the cream with a pinch of ground paprika, salt and ground white pepper. Add three-quarters of the grated Gruyere cheese to the warm cream and stir until melted.
- Pour the warm, creamy cheese mixture over the vegetables and scatter over the remaining grated Gruyere.
- Bake in the oven for 30 minutes. (I always rotate the dish halfway through out of habit.) In the last 5 minutes, crank the heat of the oven to 220°C (fan oven). This is 240°C for conventional ovens (or 475°F / gas mark 9). This will ensure the cheese gratins beautifully.
- Just before serving, scatter over a pinch of ground paprika and season with sea salt flakes and freshly ground black pepper. Garnish with finely chopped parsley.
Video
Notes
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A new-and-improved version of this delicious recipe features in my cookbook LAZY KETO KITCHEN.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
* * *
The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutrition
Calories: 476kcal | Carbohydrates: 5g | Protein: 12g | Fat: 45g