Cauliflower au Gratin

Instead of potato, this recipe uses cauliflower, which has less carbs but contains plenty of vitamins C, K, and B6—all important for a healthy energy system.

PREP TIME 10 mins

COOK TIME 23 mins

MAKES 2 cups

SERVING SIZE ½ cup

½ head of cauliflower

3 tbsp salted butter, melted

¼ cup heavy whipping cream

¼ cup almond milk

¼ tsp smoked paprika

½ tsp onion powder

¼ tsp ground black pepper

2 cups grated Cheddar cheese

1. Set the air fryer temp to 360°F (180°C).

2. Cut the cauliflower into 2 slices, each about ¾ inch (2cm) thick. Place the slices on a rimmed baking pan and add enough water to just cover them.

3. Place the pan in the fryer basket and cook until tender, about 15 minutes. Remove the pan from the fryer basket, drain the water, and set the slices aside.

4. Raise the air fryer temp to 400°F (200°C).

5. In a medium bowl, combine the butter, whipping cream, almond milk, paprika, onion powder, and pepper. Pour this into the pan. Return the pan to the fryer basket and cook for 5 minutes more, stirring halfway through. Remove the pan from the fryer basket and set aside.

6. Lower the air fryer temp to 360°F (180°C).

7. Add the cauliflower to the pan and cover with cheese. Return the pan to the fryer basket and cook until the cheese has melted and turned slightly golden, about 3 minutes.

8. Remove the pan from the fryer basket and allow the gratin to cool for 5 minutes before serving.

Tips You can also cook the cauliflower in boiling water on the stovetop until softened. Store the cooked au gratin in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.

NUTRITION PER ½ CUP:

377 CALORIES

33g TOTAL FAT

6g NET CARBS

15g PROTEIN

1g DIETARY FIBER

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