I love cauliflower for low carb eating. Actually, my son prefers mashed cauliflower to mashed potaoes. I also really like casserole type dishes. This recipe would work as a main dish with a salad or it would work as a side dish for any meal where you would normally serve potatoes au gratin.

Cauliflower Gratin

1 head cauliflower, cut into florets (discard core and large stems)
1 (14 ounces) can vegetable broth (or homemade – about 1-3/4 cups)
2 Tbsp butter
2 ounces cream cheese
2 Tbsp sour cream
1 cup shredded cheddar cheese, divided use
1/4 cup sliced green onions, white and green parts
2 large eggs
Salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
Vegetable spray

Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. Cover and simmer until very tender, about 12 minutes. Drain thoroughly and pat dry.

Pour cauliflower into food processor fitted with the metal blade. Add butter, cream cheese, sour cream, half of the cheddar cheese, green onion, salt, pepper, and eggs. Pulse to combine.

Spray an oven-proof casserole with vegetable oil. Pour cauliflower mixture into casserole dish and sprinkle evenly with remaining 1/2 cup cheddar cheese and all of the Parmesan cheese. Bake in a preheated 375 F. oven for about 45 minutes.