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Mashed Cauliflower Gratin

Laura Daniel
A take on a potato gratin with a whole lot less fat and carbs thanks to cauliflower and egg whites.  If you're looking to make it your own try out different types of cheese for the topping. I used a light cheddar but gruyere would be a great alternative!
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine American
Servings 8 people
Calories 58 kcal


  • 1 head cauliflower
  • 3 oz light sharp cheddar cheese shredded
  • 1/4 cup almond milk unsweetened
  • 1 egg
  • 2 egg whites
  • 1 tbsp dijon mustard
  • 1/2 tsp kosher salt
  • 1/8 tsp nutmeg
  • pepper to taste


  • Pre-heat oven to 350°F.
  • spread cauliflower on baking sheet, spray with non-stick spray, season with salt and pepper to taste and roast for 20-30 min or until fork tender.  Alternatively you can boil or steam the cauliflower until fork tender.
  • In a food processor or blender, add in egg, egg whites, almond milk, mustard, nutmeg, salt, pepper and half the cheese.  Add in cooked cauliflower and blend until combined and smooth.  
  • Spray a casserole dish with non-stick spray and pour cauliflower mixture into pan.  Top with remaining cheese. 
  • Bake for 35-45 min. or until top begins to brown. 


Calories: 58kcalCarbohydrates: 3gProtein: 5.7gFat: 2.4gSaturated Fat: 1.3gCholesterol: 29mgSodium: 214.5mgPotassium: 27.8mgFiber: 0.7gSugar: 0.7gVitamin A: 170IUCalcium: 105mg
Keyword cauliflower, gratin
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