While potatoes can never be truly replaced, this dish combines the cheesy au gratin flavor you love with a healthier, low-carb veggie.

Prep time: 15 minutes
Cook time: 25 minutes
Serves 6

Ingredients:

  • 1 large head of cauliflower
  • 2 Tb. butter
  • 2 cloves garlic, minced
  • 2 Tb. all-purpose flour
  • 1 ½ cups whole milk
  • 2 cups Gruyere, shredded
  • ½ cup Parmesan, grated
  • 2 tsp. thyme, chopped
  • Kosher salt
  • Ground black pepper
  • Parsley, chopped

Directions:

  • 1

    Preheat the oven to 375° and butter a medium casserole dish.

  • 2

    In a large pot of boiling salted water, cook cauliflower for 3 minutes. Use a slotted spoon to transfer cooked cauliflower to a bowl of ice water to drain.

  • 3

    Lay cauliflower out on a baking sheet lined with paper towels to let dry completely.

  • 4

    In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute.

  • 5

    Add milk in slowly and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.

  • 6

    Turn off heat and add 1 cup of Gruyere, Parmesan and thyme. Stir until the cheese has melted, then season with salt and pepper.

  • 7

    Add half of the cauliflower to the prepared pan. Pour in half of the cream mixture. Repeat with remaining cauliflower and cream, then top with remaining Gruyere.

  • 8

    Bake until bubbly and golden on top, about 25 minutes.

  • 9

    Garnish with parsley.

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