Creamy Cauliflower Potato Gratin (Gluten Free, Vegetarian)

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My delicious Creamy Cauliflower Potato Gratin is super satisfying with layers of red skinned potatoes and sweet potatoes, then topped with my homemade creamy white cauliflower sauce! I usually save this dish for cold winter nights because it is so satisfying and warms me up!

Further Food Nutritionist Commentary:

This cauliflower potato gratin is a delicious and filling side or main dish option! Thanks to the potatoes, each serving has 900 mg of potassium which is great for hydration and fluid balance in the body! I also love that this potato-based dish has 9g of protein per serving - typically starchier dishes are high in carbs and cals but not in protein, leaving you full for a bit but then hungry shortly after, but this cauliflower potato gratin has almost 20% of your daily protein needs so it will satisfy your carb craving as well as keep you full!

By Liz Lederman
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Creamy Cauliflower Potato Gratin (Gluten Free, Vegetarian)

  • Prep Time:30 minutes
  • Cook Time:1 hour
  • Servings: 8

Ingredients

1 medium size cauliflower cut into florets
1 can organic full fat coconut cream
3 tablespoons grass fed butter
2 tablespoons water
Juice from ½ lemon
sea salt and pepper to taste
6 – 8 red skinned potatoes, or a combo or white and sweet potatoes
1 cup grated grass fed organic cheese

Instructions

  1. Peel and slice potatoes. Pulse cauliflower into rice size grains and cook until tender – around 20 minutes.
  2. While cauliflower is cooking, make white sauce. Mix coconut cream, water, lemon and butter in pot and cook over medium heat until butter has melted.
  3. Put cauliflower and white sauce in food processor or use a stick blender and blend until smooth.
  4. Layer potatoes in a casserole dish and pour sauce on top.
  5. Sprinkle grated cheese over the top of dish.
  6. Cook at 350 F for 45 mins covered with foil.
  7. Remove foil after 45 mins and cook 10 to 15 mins more to brown the top

 

 

Peel and slice potatoes. Pulse cauliflower into rice size grains and cook until tender – around 20 minutes. While cauliflower is cooking, make white sauce. Mix coconut cream, water, lemon and butter in pot and cook over medium heat until butter has melted. Put cauliflower and white sauce in food processor or use a stick blender and blend until smooth. Layer potatoes in a casserole dish and pour sauce on top. Sprinkle grated cheese over the top of dish. Cook at 350 F for 45 mins covered with foil. Remove foil after 45 mins and cook 10 to 15 mins more to brown the top    

Nutrition Information

Per Serving: Calories: 284; Total Fat: 13 g; Saturated Fat: 6 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 11 mg; Sodium: 57 mg; Potassium: 902 mg; Carbohydrate: 31 g; Fiber: 3 g; Sugar: 3 g; Protein: 9 g

Nutrition Bonus:

Vitamin C: 67%; Vitamin A: 4%; Iron: 8%; Calcium: 2%

Give this gratin a protein boost with our tasteless Collagen Peptides!

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