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Harlan Kilstein’s Completely Keto Four Cheese Zucchini And Cauliflower Gratin




Harlan Kilstein’s Completely Keto Four-Cheese Zucchini And Cauliflower Gratin

  • 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
  1. Slice zucchini into long, wide and thin slices, using a mandoline slicer
  2. Set aside
  3. Preheat oven to 350
  4. Melt 2 Tbs butter in a small saucepan, add in Xanthan gum and cream and combine well
  5. Bring to a boil over medium-high heat and cook for two minutes
  6. Season sauce with 1 Tsp salt, 1 Tsp black pepper and 2 cloves of minced garlic, and set aside
  7. Place thawed cauliflower in a colander and press down to get most of the liquid out
  8. 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
  9. 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
  10. Grease bottom of casserole dish with the remaining 2 Tbs butter
  11. Line bottom of dish with 1 layer of zucchini slices
  12. Sprinkle 4 cheese mixture on top of zucchini layer evenly
  13. 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
  14. Take cauliflower bowl, and stir around a couple of times before pouring cauliflower mixture on top of the zuchini and cheese layers
  15. After pouring cauliflower mixture in, take a spoon and even out the layer of cauliflower on top
  16. Bake in a 9 x 13 inch baking casserole dish

  17. Bake in oven for 50-60 minutes




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