Cottage Cheese Cauliflower Gratin
This cottage cheese cauliflower gratin is creamy, golden, and packed with protein — no cream, no flour, no fuss. A cozy, high-protein side dish that doesn’t taste like cottage cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: side dish
Ingredients
Scale
- 2 pound head of cauliflower, cut into medium size florets
- 2 Tablespoons of butter
- 2 Tablespoons of flour
- 1 cup of milk
- 1 cup of whipped cottage cheese
- 1 cup of grated Gruyere cheese
- 1/2 cup of grated parmesan cheese
- 1/4 cup panko
- salt and pepper
Instructions
- Preheat oven to 375º. Spray a medium size casserole with cooking spray.
- Boil the cut cauliflower in salted water for about 5-7 minutes. Set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes after the mixture starts to bubble.
- Gradually add in the milk and whipped cottage cheese. Keep stirring on medium heat til it thickens and becomes a smooth, creamy sauce.
- Remove the sauce from the heat and stir in the parmesan, 3/4 cup of the gruyere, salt and pepper.
- Cover the bottom of the casserole dish with a thin layer of the cheese sauce. Add the cauliflower. Pour the remaining cheese sauce over the cauliflower florets. Sprinkle the panko and the remaining gruyere over the top.
- Bake for about 25-30 minutes until the top is a golden brown.
Nutrition
- Serving Size: 1
- Calories: 265
- Protein: 15
