After searching the web for a simple low carb au gratin recipe I was beginning to think that I wasn’t going to find one. Mind you I did find several that sounded amazing, even looked incredible, but the list of ingredients were insane. So I decided to do my own thing and take certain ingredients from the few recipes I really liked and created this!
What you’ll need:
2-16 oz bag frozen cauliflower, thawed, chopped, and sauteed
1 large onion, diced
4 garlic cloves, minced(or less if you prefer)
2 tblsp butter or coconut oil
Salt n pepper to taste
1 pound of ham, chopped
8 oz cream cheese brick, softened
4 oz velveeta, cubed and melted
3/4 c plain greek yogurt, or sour cream
2 c shredded cheese
First heat the oven to 375 degrees F. Lightly grease a 15×11 glass casserole dish with a little coconut oil or your favorite cooking spray. Set aside.
Chop thawed cauliflower into bite size pieces and dice the onion. Cook in a large skillet with butter until onions are trqnsparent. Add minced garlic and cook for another 30 seconds. Stir in chopped ham and set aside.
In a medium microwave safe bowl add cream cheese and velveeta. “Nuke” on high until velveeta is melted, stirring after a minute each time. Once melted, stir in greek yogurt. And now the fun…
In your casserole dish combine the cauliflower ham mixture with the cheesy sauce mixture. Smooth out into an even layer and top with shredded cheese. Bake covered for 40 minutes or until bubbly around the edges. Remove the foil and bake for another 10-15 minutes or until browned slightly. Let cool for 5 minutes before serving.
Goes great with your favorite salad and/or veggie side.
1/10th serving: 8g net carbs
This is a keeper for us, might tweek it a bit and add some chopped fried bacon next time and maybe sausage instead of ham. Of course, if you want to keep it a meat free dish you absolutely can! Whatever works best for you!
Now my dad wasn’t too keen on the twanginess, I personally didn’t notice it and neither did anyone else. If you are not a fan of cream cheese or greek yogurt by all means cut back on those two or eliminate one all together. I just like how the greek yogurt doesn’t break down as much as say sour cream or mayonnaise. It lent to the creaminess of the sauce which helped to offset the velveeta a bit.
It is important to cook the cauliflower with the onions. This will help produce a more thoroughly cooked vegetable in the end. I’ve discovered that cooking in the microwave doesn’t cut it, cauliflower still comes out crunchy even after baking in the oven for 40-50 minutes. Crazy I know. So be sure to precook it just until the onion is transparent.
You can also make this a spicy dish, just add a dash of red pepper flakes for a kick! You can also leave the velveeta out all together, use freshly shredded Monterrey jack cheese and add jalapenos for a jalapeno popper version. Play around with the flavors and enjoy!
Almost forgot, this freezes well too! Just thaw out completely before baking. Have a blessed week!!