In the picturesque town of Avignon, nestled within the heart of Provence where the fields of lavender stretch as far as the eye can see, there lived a chef named Isabelle. Isabelle’s quaint bistro was a gem among the cobblestone streets, beloved for its fusion of traditional French cuisine with modern dietary trends. A culinary innovator at heart, Isabelle was passionate about creating dishes that were not only a feast for the senses but also aligned with her patrons’ diverse dietary needs.
Inspired by the bounty of her garden, where zucchini and cauliflower flourished under the Provencal sun, Isabelle set out to craft a dish that would celebrate these humble vegetables in a way that was both luxurious and keto-friendly. Drawing upon her love for French gratins and the rich, comforting layers of cheese that defined them, she envisioned a Completely Keto Four Cheese Zucchini and Cauliflower Gratin.
Isabelle began by thinly slicing the zucchini on a mandoline, ensuring each piece would tenderly embrace the layers of flavor she was about to create. The cauliflower, once thawed and drained, provided a hearty base, ready to absorb the decadent mixture of heavy whipping cream, a quartet of cheeses, and the perfect blend of seasonings. Mozzarella, provolone, cheddar, and colby were carefully chosen for their unique flavors and melting properties, creating a symphony of cheese that would envelop the vegetables in a creamy embrace. Minced garlic and a generous seasoning of Pink Himalayan salt and black pepper added depth and warmth to the dish.
Baked until golden and bubbling, Isabelle’s Completely Keto Four Cheese Zucchini and Cauliflower Gratin was a masterpiece of culinary artistry, a testament to her belief that keto dining could be as rich and indulgent as any traditional feast. It quickly became a beloved staple at her bistro, drawing patrons from near and far to indulge in a dish that was as comforting as it was conscientious.
Through her creation, Isabelle bridged the gap between the rustic charm of Provencal cooking and the modern demands of the ketogenic lifestyle, proving that with creativity and respect for ingredients, the essence of French cuisine could thrive within any dietary framework.
Ingredients
- 24 Oz Bags of frozen cauliflower florets thawed and drained - two 12 oz pkgs.
- 8 Zucchini Sliced thin in a mandoline slicer
- 4 Tbs butter
- 1 1/2 Cups heavy whipping cream
- 3 Tsp Pink Himalayan Salt
- 1 Tsp Xanthan Gum
- 6 Oz mozzarella cheese
- 6 Oz provolone cheese
- 6 Oz cheddar cheese
- 6 Oz colby cheese
- 6 Garlic cloves minced finely
- 2 Tsp black pepper
Instructions
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Slice zucchini into long, wide and thin slices, using a mandoline slicer
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Set aside
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Preheat oven to 350
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Melt 2 Tbs butter in a small saucepan, add in Xanthan gum and cream and combine well
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Bring to a boil over medium-high heat and cook for two minutes
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Season sauce with 1 Tsp salt, 1 Tsp black pepper and 2 cloves of minced garlic, and set aside
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Place thawed cauliflower in a colander and press down to get most of the liquid out
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In a large bowl toss cauliflower with the sauce and cut up in small bits, 1 oz of each cheese inside and mix well and set aside
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In a separate bowl cut up the 4 types of cheeses with 2 Tsp salt, 1 Tsp black pepper and 4 minced garlic cloves and toss well
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Grease bottom of casserole dish with the remaining 2 Tbs butter
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Line bottom of dish with 1 layer of zucchini slices
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Sprinkle 4 cheese mixture on top of zucchini layer evenly
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Repeat, and place the zucchini slices in an even layer on top of cheeses and again add a layer of cheese until you have no more left
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Take cauliflower bowl, and stir around a couple of times before pouring cauliflower mixture on top of the zuchini and cheese layers
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After pouring cauliflower mixture in, take a spoon and even out the layer of cauliflower on top
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Bake in a 9 x 13 inch baking casserole dish
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Bake in oven for 50-60 minutes
