Keto Cauliflower Gratin with Crunchy Almond Topping

Say hello to totally crave-worthy creamy-crunchy comfort food with a crispy, rich crust and tender cauliflower base. Make it for a meal or enjoy it as a side. It’s all good!
Serves 6

Ingredients List

  • 5 cups cauliflower florets (from 1 medium cauliflower, cored and trimmed)
  • 2 Tbsp olive oil
  • tsp sea salt and freshly ground pepper
  • 4 Tbsp unsalted butter, divided
  • 1/4 cup diced yellow onion
  • 1/2 cup heavy cream
  • 2/3 cup sour cream
  • 3/4 tsp garlic powder
  • 4 oz (1-¼ cup) shredded Gruyere cheese, divided
  • 2/3 cup finely grated Parmesan cheese, divided
  • 1/2 cup sliced almonds
  • 2 scallions, sliced very thin
Add to my Shopping List


  • Preheat the oven to 375°F (190°C). Place the cauliflower florets on a sheet pan. Drizzle with 1 tablespoon of the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well, arrange in one layer, then bake, tossing halfway through, until the cauliflower is tender and starts to brown, about 25 minutes. 
  • Meanwhile, heat a medium saucepan over medium heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon of the butter. When the butter has melted, add the onion and cook until they’re softened and translucent, 2 to 3 minutes. Stir in the heavy cream and sour cream, then continue stirring while the mixture bubbles and thickens to the consistency of a milkshake, 2 to 3 minutes. Stir in the garlic powder and 3/4 teaspoon salt, 1/4 teaspoon pepper, and half of the Gruyere and half of the Parmesan cheese. Remove the cheese sauce from the heat and set aside. 
  • Grease a small (2-quart) casserole dish with 1 tablespoon of the butter. Spread the roasted cauliflower into the prepared dish, then pour the cheese sauce over the cauliflower.
  • Make the topping: In a medium bowl, combine the remaining Gruyere and Parmesan cheese and the almonds and green onions. Melt the remaining 2 tablespoons of butter and pour it over the cheese-almond mixture, then toss to combine. Evenly distribute the topping over the cauliflower. 
  • Cover the gratin with aluminum foil and bake for 15 minutes. Remove and uncover the gratin, turn on the broiler and set a rack about 5 to 6 inches from the heat source, then broil the gratin until golden and bubbling, 1 to 2 minutes. Remove and serve.


RecipeEric Lundy

PhotographyErin Ng


Your email address will not be published. Required fields are marked *

Your Rating


Not on our mailing list?
Sign up and get 3 Easy, Gourmet Keto-Mojo Dinner Recipes!

At Keto-Mojo, we believe in sharing—sharing important keto community news, science and studies, great keto recipes, products we love, and profiles of people that inspire us.

Join our community now and get 3 exclusive recipes not found on our website.

Show Buttons
Hide Buttons