Gratin de Chou-fleur
Cauliflower Gratin with Gruyère
Yes, keto as served. About 6g net carbs per serving.
What it is
A rich and comforting side dish of tender cauliflower florets baked in a creamy, cheesy sauce (often béchamel-based with Gruyère or Comté cheese) until bubbly and golden. This is a keto-adapted take on the French gratin technique, replacing potatoes with cauliflower.
Key ingredients
Cauliflower, heavy cream, Gruyère cheese (or Comté), butter, nutmeg, salt, pepper.
Optional tweaks
Ensure no flour or starch is used to thicken the sauce (a true keto version relies on the cheese and cream). Confirm no breadcrumbs are used for the topping.
Say this to the waiter (French)
Pour le Gratin de Chou-fleur, la sauce crème est bien sans farine ni amidon ?
For the Gratin de Chou-fleur, could you confirm the cream sauce has no flour or starch?
Watch out for
Flour/starch as a thickener in the béchamel sauce, breadcrumbs for topping.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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