Home  /  Recipes

Cauliflower and Brussels Sprouts Gratin

Created by
  Published on February 2nd, 2023
  Reading time: < 1 minute
  Last modified April 13th, 2023
Cauliflower and Brussels sprouts gratin
ChefRhonda PlataDifficultyIntermediateRating0.0
PrintFullscreen

Instead of cream, this recipe uses coconut milk for a slightly lighter version of a traditional gratin, resulting in a super versatile veggie side dish that goes perfectly with a pork roast, baked salmon, or meatballs and zoodles.

Yields6 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
Nutrition Facts

Servings 6

6g
Net Carbs

Amount Per Serving
Calories 205
% Daily Value *
Total Fat 17g27%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ head of cauliflower(medium, cut into florets)
 2 cups Brussels sprouts
 1 ⅔ cups canned coconut milk
 ½ cup chicken broth
 2 cloves of garlic(minced)
 ½ cup parmiggiano reggiano(grated and divided)
 2 tbsp crushed pork rinds
 sea salt and black pepper, to taste

Directions

1

Preheat oven to 375ºF (190ºC).

2

Mix the cauliflower, Brussels sprouts, coconut milk, broth, garlic, and half of the cheese in a large bowl. Season with salt and pepper.

3

Add the mixture into a casserole dish and top with the pork rinds. Bake for 50 minutes or until the sauce thickens and bubbles and the pork rinds brown.

4

Sprinkle the remaining cheese on top of the casserole and let cool for ten minutes before serving. Enjoy!

Ingredients

Ingredients

 ½ head of cauliflower(medium, cut into florets)
 2 cups Brussels sprouts
 1 ⅔ cups canned coconut milk
 ½ cup chicken broth
 2 cloves of garlic(minced)
 ½ cup parmiggiano reggiano(grated and divided)
 2 tbsp crushed pork rinds
 sea salt and black pepper, to taste

Directions

Directions

1

Preheat oven to 375ºF (190ºC).

2

Mix the cauliflower, Brussels sprouts, coconut milk, broth, garlic, and half of the cheese in a large bowl. Season with salt and pepper.

3

Add the mixture into a casserole dish and top with the pork rinds. Bake for 50 minutes or until the sauce thickens and bubbles and the pork rinds brown.

4

Sprinkle the remaining cheese on top of the casserole and let cool for ten minutes before serving. Enjoy!

Cauliflower and Brussels Sprouts Gratin
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

Leave a Comment

Your email address will not be published. Required fields are marked *

As a Member, you get instant access to personalized meal plans, exclusive videos & articles, discounts, a 1 on 1 Coaching Session, and so much more. As a member, you join our mission of empowering 1,000,000 people to positively change their lives throughout the world. Get started today.

Monthly

A Great Deal
$ 19
99 /month
  • 7-Day Free Trial
  • Cancel Anytime

Annual

3 Months Free
$ 179
/year
  • 3 Months Free
  • Cancel Anytime

Lifetime

Membership for Life
$ 349
  • Lifetime Access
  • Limited Availability