This cauliflower gratin is a low-carb, gluten free veggie delight. It is a version of the classic British nursery dish, Cauliflower Cheese. It is light, easy to make, deliciously cheesy, and soothing enough for... jaded chemo palates. It makes for a great light supper on it’s own or a perfect low-carb side for grilled chicken.
Preheat the oven to 375F. Take a gratin or other shallow dish just big enough to hold the cauliflower in one layer. Grease and set aside.
Steam the cauliflower: Pack the cauliflower florets tightly into a pan in one layer – stem sides down. Add about 1 inch of water or enough to cover the stems but not the heads. Sprinkle with salt and bring to a boil. Cover and cook for 5 minutes. Turn off the heat and leave to steam.
Meanwhile, sauté the shallots until just colored and sprinkle over the bottom of the gratin dish. Set aside.
Meanwhile, add the ricotta, milk, grated Parmesan, and a pinch of salt into a blender. Grate nutmeg over the top. Pulse until well blended and with the consistency of heavy cream. Taste for salt. Set aside.
Drain the cauliflower and pat dry if needed. Arrange in the prepared gratin dish, stems down and heads up. Pour the ricotta mixture over the cauliflower letting it sink between the florets. Sprinkle the cauliflower with half the cheddar cheese, then half the breadcrumbs. Repeat. Bake in the oven on a middle or upper shelf for about 20-25 minutes or until the ricotta is bubbling and the cheese and breadcrumbs are golden brown. Let the gratin sit for 5 minutes before serving.
You can use frozen cauliflower florets for this. Thaw and drain them on paper towel before putting into the gratin dish. If you are on a Bland diet omit the sautéed shallots.