Low-Carb Side Dish or Main Entree - Cauliflower Gratin

As seen on About.com

My comments are in italics.

Ingredients:

1 head cauliflower, cut into florets (discard core and large stems)

1 (14 ounces) can chicken or vegetable broth (or homemade - about 1-3/4 cups) I used about 2 cups.

2 Tbsp butter

2 ounces cream cheese

2 Tbsp sour cream

1 cup shredded cheddar cheese, divided

1/4 cup sliced green onions, white and green parts

2 large eggs

Salt and freshly ground black pepper to taste

1/4 cup chopped ham, smoked turkey breast, or cooked bacon pieces I omitted the meat.

1/4 cup grated Parmesan cheese

Sweet Hungarian paprika I used regular and it was just fine.

Vegetable spray

Directions:

Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. Cover and simmer until very tender, about 12 minutes. For mine, it was more like 20 minutes. Drain thoroughly through a fine sieve and return to the pot over low heat. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that it breaks apart.)

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. We didn't want to clean the processor, so I just mixed vigorously with a spoon. Fold in ham, turkey or bacon pieces.

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. My casserole dish is 8X8. Dust lightly with paprika. Bake in a preheated 375 F. oven for about 45 minutes.

My result:

Comments:

Not only did it smell awesome, it looked awesome as well (the picture here doesn't do it justice.) Very light and fluffy, like eating clouds. The flavor of the cauliflower came through very well, and the chicken broth pumped up the flavor. I'm usually not a fan of cheese with vegetables, but this gratin is so good. It's even great reheated.