Low-Carb Cauliflower Gratin with Sharp Cheddar and Parmesan

Ingredients

• 1 medium head cauliflower, cut into bite-sized pieces
• 1 cup finely grated sharp cheddar cheese
• 4 T mayo
• 4 T sour cream
• 1 T fresh squeezed lemon juice
• 1/2 tsp. Dijon mustard
• Fresh ground black pepper to taste
• 3 T finely grated Parmesan cheese

Directions

Heat the oven to 375F/190C. Cut the cauliflower into bite-sized pieces; for less mess, slice through the stem first, then separate the florets by hand. Place the cauliflower in a small pot and add enough water to cover it by a few inches. Bring it to a boil and cook for 10 minutes, just until the pieces are beginning to soften. Tip the cauliflower into a colander in the sink and let it drain really well. While it cooks, mix the mayo, sour cream, lemon juice, Dijon mustard, and black pepper together, then fold in the finely grated sharp cheddar. Coat a large glass or crockery baking dish with olive oil or non-stick spray. Add the drained cauliflower and spread it into an even layer. With a rubber scraper, smooth the gratin mixture over the cauliflower; it should sit more like a topping than a sauce. Finish with the Parmesan and bake, uncovered, for 25-30 minutes, until the cauliflower is bubbling and the top is lightly browned. Serve hot.