High Protein High Calorie Cauliflower Gratin

High Protein High Calorie Cauliflower Gratin

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients
This high protein high calorie 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...

Ingredients

  • 1 medium head of cauliflower, broken into 1” florets
  • 2 shallots thinly sliced ( see Ann’s Tips)
  • 2 teaspoons extra virgin olive oil
  • 1 cup of ricotta cheese
  • 1 cup of double cream
  • 2 tablespoons of freshly grated Parmesan cheese
  • freshly grated nutmeg
  • 1 cup of grated sharp cheddar cheese, divided
  • 1 cup gluten free or whole wheat breadcrumbs, divided
  • salt to taste
  • Butter for greasing

Nutrition Facts

Calories

686 cals

Fat

51 g

Saturated Fat

30 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

15 g

Carbohydrates

36 g

Sugar

9 g

Fiber

5 g

Protein

25 g

Sodium

860 mg

Directions

  1. Preheat the oven to 375F. Take a gratin or other shallow dish just big enough to hold the cauliflower in one layer. Grease and 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 sauté the shallots until just colored and sprinkle over the bottom of the gratin dish. Set aside.
  4. Meanwhile add the ricotta, milk, grated Parmesan, and a pinch of salt into a blender. Grate nutmeg over the top. Pulse until well blended and creamily. 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 mid to high shelf for about 20-25 minutes or until the ricotta is bubbling and the cheese and breadcrumbs 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

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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