Uploaded June 2026 | Updated September 2026, 2 weeks ago
Cauliflower baked in a rich, buttery Gruyère cream sauce and topped with a golden, cheesy crust — a decadent, comforting side dish.
Ingredients
1 medium head cauliflower, cut into florets (about 5 cups)
2 Tbsp butter or tallow (for cooking)
1 cup heavy cream
1 cup shredded Gruyère cheese (divided)
¼ cup grated Parmesan cheese
½ tsp garlic powder
¼ tsp nutmeg (optional)
Salt and black pepper, to taste
Fresh thyme or parsley, chopped (for garnish)
Macronutrients
(per serving, serves 4)
Protein: 15g
Fat: 35g
Carbs: 7g
Preparation
Preheat oven to 375°F (190°C) and lightly grease a baking dish with butter or tallow.
Steam or boil cauliflower florets for 5–6 minutes until just tender but not mushy. Drain well and set aside.
In a saucepan over medium heat, melt butter or tallow. Add heavy cream, garlic powder, nutmeg, salt, and pepper. Bring to a gentle simmer.
Stir in ¾ cup of the Gruyère and all of the Parmesan cheese. Whisk until melted and smooth, forming a thick sauce.
Add the cauliflower to the sauce and toss gently to coat evenly.
Transfer the mixture to the prepared baking dish and sprinkle the remaining ¼ cup of Gruyère evenly over the top.
Bake 20–25 minutes until bubbly and golden brown.
Remove from the oven, let rest a few minutes, and garnish with fresh thyme or parsley before serving.
Cauliflower baked in a rich, buttery Gruyère cream sauce and topped with a golden, cheesy crust — a decadent, comforting side dish.
Ingredients
1 medium head cauliflower, cut into florets (about 5 cups)
2 Tbsp butter or tallow (for cooking)
1 cup heavy cream
1 cup shredded Gruyère cheese (divided)
¼ cup grated Parmesan cheese
½ tsp garlic powder
¼ tsp nutmeg (optional)
Salt and black pepper, to taste
Fresh thyme or parsley, chopped (for garnish)
Macronutrients
(per serving, serves 4)
Protein: 15g
Fat: 35g
Carbs: 7g
Preparation
Preheat oven to 375°F (190°C) and lightly grease a baking dish with butter or tallow.
Steam or boil cauliflower florets for 5–6 minutes until just tender but not mushy. Drain well and set aside.
In a saucepan over medium heat, melt butter or tallow. Add heavy cream, garlic powder, nutmeg, salt, and pepper. Bring to a gentle simmer.
Stir in ¾ cup of the Gruyère and all of the Parmesan cheese. Whisk until melted and smooth, forming a thick sauce.
Add the cauliflower to the sauce and toss gently to coat evenly.
Transfer the mixture to the prepared baking dish and sprinkle the remaining ¼ cup of Gruyère evenly over the top.
Bake 20–25 minutes until bubbly and golden brown.
Remove from the oven, let rest a few minutes, and garnish with fresh thyme or parsley before serving.
