High-Protein, High-Calorie Cauliflower Gratin | Cook For Your Life
High Protein High Calorie Cauliflower Gratin

High-Protein, High-Calorie Cauliflower Gratin

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4.1 out of 5 stars (based on 17 reviews)

Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This cauliflower gratin is a low-carb, gluten-free version of the classic British nursery dish, cauliflower cheese. In a world where low-fat foods are considered healthy, it can seem counterintuitive to cook with heavy cream, but...


  • 1 medium head of cauliflower, broken into 1-inch florets
  • 2 shallots, thinly sliced
  • 2 teaspoons extra virgin olive oil
  • 1 cup of ricotta cheese
  • 1 cup of double cream
  • 2 tablespoons parmesan cheese, freshly grated
  •  Nutmeg, freshly grated
  • 1 cup of grated sharp cheddar cheese, divided
  • 1 cup gluten-free or whole-wheat breadcrumbs, divided
  • Salt to taste
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Nutrition Facts


686 cals


51 g

Saturated Fat

30 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

15 g


36 g


9 g


5 g


25 g


860 mg


  1. Preheat the oven to 375 degrees. Grease a gratin or other shallow baking dish just big enough to hold the cauliflower in one layer. Set aside.
  2. Steam the cauliflower: Pack the cauliflower florets tightly into a pan in one layer – stem sides down. Add about 1 inch of water or enough to cover the stems but not the heads. Sprinkle with salt and bring to a boil. Cover and cook for 5 minutes. Turn off the heat and leave to steam.
  3. Meanwhile, saute the shallots until just colored and sprinkle over the bottom of the gratin dish. Set aside.
  4. Add the ricotta, milk, grated Parmesan, and a pinch of salt to a blender. Grate nutmeg over the top. Pulse until well blended and creamy. Taste for salt. Set aside.
  5. Drain the cauliflower and pat dry if needed. Arrange in the prepared gratin dish, stems down and heads up. Pour the ricotta mixture over the cauliflower, letting it sink between the florets. Sprinkle the cauliflower with half the cheese, then half the breadcrumbs. Repeat. Bake on a middle-to-high rack in the oven for about 20-25 minutes, or until the ricotta is bubbling and the cheese and breadcrumbs are golden brown. Let the gratin sit for 5 minutes before serving.

Chef Tips

Check out Cauliflower Gratin for the regular, lower-calorie version of this dish.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society