Are you looking for a yummy side dish for the holidays or your every day meal? Try this low carb cauliflower au gratin recipe to make all meals special.
Can you believe it’s less than a week away from Thanksgiving? I certainly can’t.
Do you have your holiday meal planned out with plenty of low carb options? If not, I’m going to share with you my new recipe for low carb cauliflower au gratin. This delicious low carb vegetable casserole is a perfect side dish for your Thanksgiving dinner! And, it’s incredibly easy to make.
The flavor of this low carb cauliflower au gratin casserole is greatly enhanced by using College Inn chicken broth in the cream sauce. Did you know that College Inn has been around since 1923 and is the #1 selling brand of broth in the Northeast?
I’ve been using this brand for years and it truly does have a home style flavor and delicious aroma. I buy College Inn broth right at my local Walmart!
I don’t have time to make my own broth, so I like to keep College Inn broth on hand, particularly during the holiday season. It’s great for making soup from leftover meat like chicken and turkey. But, it’s also perfect for boosting the flavor in almost any dish quickly and conveniently.
The high quality ingredients used in College Inn broth will bring out the best in your dishes. So, keep a few cans in the pantry!
For the sauce in this low carb cauliflower au gratin casserole, you’ll just need to combine the broth with some cream and a touch of spices. Then, cook on low until thickened.
I found that adding a touch of low carb thickener, like xanthan gum, is best to get the right sauce consistency. You don’t need to add a lot of spice as College Inn chicken broth is a terrific flavor enhancer.
While the sauce is thickening, I like to chop up the bacon slices and shred the cheese. I don’t buy pre-shredded cheese anymore because fillers are added to prevent the cheese from clumping together.
These fillers add extra carbs. It’s always best to freshly grate your cheese and it’s a breeze if you use the food processor grater!
Either fresh or frozen cauliflower can be used. To make things even easier, I use frozen cauliflower florets so I don’t have to cut up a fresh head of cauliflower.
The cauliflower, sauce, and half of the cheese are combined right in your casserole dish. Then, the mix is topped with the bacon and the rest of the cheese. So simple!
The best part of this low carb cauliflower casserole is the cheesy sauce that you get after it’s baked. In fact, I had to fight my youngest daughter for it.
She loves to eat off my plate and she insisted that I give her all the sauce. It’s the addition of College Inn chicken broth that gives this sauce such a delicious flavor!
I know that you and your family will love this low carb cauliflower au gratin recipe. In fact, I’m hosting my side of the family this Thanksgiving and I’ll be serving them this side dish for dinner.
Everyone in my family knows that I try and sneak in low carb dishes and desserts when I host family gatherings. I’ll have potatoes and sugary sweets as well since the majority do not follow low carb diets.
What are your favorite side dishes to serve over the holidays? This low carb and gluten free cauliflower au gratin casserole is going to be a new traditional holiday dish for us. Give it a try and I’m sure you will agree that it’s a keeper.
If you need some more ideas for holiday side dishes, be sure to check out the recipes on the College Inn website. Although not all low carb, there are some great recipes available there that wouldn’t take much to adapt to fit into a low carb dish.
Chicken and turkey broth are one of the best low carb ingredients around so be sure to always have a can or carton on hand. If you run out, just take a run to Walmart and grab a can or two of College Inn broth!
Low Carb Cauliflower Au Gratin Casserole Recipe
Cauliflower Au Gratin - Gluten Free
- 14.5 ounces Chicken Broth
- 3/4 cup heavy cream
- 4 cloves garlic minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon poultry seasoning see note
- 1 teaspoon xanthan gum or low carb thickener of choice
- 32 ounces frozen cauliflower florets or 2 fresh heads cut into florets
- 16 ounces freshly grated sharp cheddar cheese divided (or preferred cheese)
- 8 slices bacon cooked and chopped
Combine broth, heavy cream, garlic, onion powder, poultry seasoning, and xanthan gum in medium saucepan.
Cook liquid over medium heat, stirring frequently, until thickened. Remove from heat.
Mix the cauliflower, cheese, and sauce together in 9x13 casserole pan.
Sprinkle the chopped bacon on top then cover with remaining cheese.
Bake in 350°F oven for 50 minutes or until browned and cauliflower is tender.
Poultry seasoning can be substituted with a mix of sage, marjoram, thyme, parsley and paprika.
This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.