Paleo Cauliflower Gratin is healthy, low carb, and easy to make. Rich creamy buttery cauliflower gratin is the best Keto and Whole30 casserole cauliflower gratin!
1cupoven baked pork rinds, seasoned with salt and pepper only such as EPIC brand, finely ground in food processor (alt. Grain-free tortilla chips such as Siete brand, plantain chips, cassava chips, or sweet potato chips. )
Microwave the riced cauliflower with 2 tbsp water in a large microwave safe bowl for 5 minutes on high or until the rice turns softer. You might need to do in 2 separate batches. Set aside to cool and drain.
In the meantime blend Paleo Parmesan Cheese - cashew, nutritional yeast, garlic powder, and salt - in a small 4-cup work bowl until they become fine grounds. Set aside in one small bowl. Blend the pork rinds in the processor until they become fine grounds with ‘bread crumb-ish’ texture Set aside in a second bowl.
In a high speed blender, puree the cooked cauliflower rice with coconut milk, paleo parmesan cheese, nutmeg, cayenne, salt and pepper until creamy smooth (about 1 min.). Stir the arrowroot flour + water mixture well before adding the slurry to the blender. Blend an additional 1 min. You might need to scrap the blender wall a few times. The puree should not taste too salty at this point. We will season further in the next step. The puree should be thick and coat the spoon well but pourable. If feels too thick, add 1 tbsp milk a time to thin.
Pour the puree into a 7 by 10-inch baking dish. Smooth the surface with a spatula. Sprinkle and distribute pork rind grounds and 4-6 tbsp Paleo parmesan cheese evenly over the puree mixture. Bake for 15-18 minutes in middle rack. Let stand for 20 minutes. Sprinkle with chives. Pass extra Paleo parmesan cheese around at the serving table.
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Notes
This recipe can be easily reduced by half for smaller quantity.In Step 3, if the blender does not have a large capacity to hold and puree 2 lbs cooked cauliflower rice, do in 2 separate batches (i.e. 1 lb per batch) and season the cauli rice with half amount of seasonings per batch.If no microwave at home, you can hot water blanch the riced cauliflower for 2-3 minutes until they turn softer but not mushy. Set side to drain well and cool before purée/ blend. You can also skip the pork rinds or any bread crumb toppings. Sprinkle with my Paleo parmesan cheese and bake for 15 minutes.