1 red bell pepper, seeded and cut into 1/4-inch pieces
salt and pepper
8oz cream cheese
1 cup vegetable broth
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 cup grated Parmesan
2 cups shredded sharp Cheddar
2 Tbs coconut flour
1/4 cup chopped fresh parsley
8 Tbs butter, melted
1) Preheat oven to 350F. Mist a 9x13 inch baking dish with cooking spray. Place cauliflower in baking dish and toss with bell pepper. Season with salt and pepper.
2) In a blender, blend cream cheese, vegetable broth, onion, garlic and 1/4 cup Parmesan until smooth and creamy. Pour over cauliflower mixture. In a large bowl, stir together Cheddar, coconut flour, parsley and remaining 1/4 cup Parmesan. Spread evenly atop cauliflower mixture. Drizzle with butter.
3) Bake until gratin is brown and bubbling, and cauliflower is tender (50-60 minutes). Let stand ten minutes before serving.
Review: Mike has been working hard on reducing carbs, which means I haven't been able to cook for him. He's tried making cauliflower gratin and it didn't turn out well. I stumbled on this recipe and thought I'd make it for him. The only catch was that it called for 1 1/2 cups of seasoned bread crumbs to make a crumbly top. He suggested using a bit of coconut flour, but not much since a little goes a long way. It didn't do much for making a crumbly top and it smelled a bit like coconut when done. Maybe we'll try almond flour next time. It was a bit soupy, so I would also recommend reducing the broth to only 1/2 cup. It had a great flavor, though and was very savory!!
Adapted from:
http://www.myrecipes.com/recipe/cauliflower-au-gratin
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