I couldn’t stop thinking about Cauliflower Au Gratin. Lately I’ve been craving rich, creamy winter dishes, and nothing soothes a cold evening quite like a cauliflower and bacon au gratin—especially when it’s Paleo-friendly.
For creamy Paleo comfort food I rely on canned coconut cream. It gives the sauce body without dairy, and when balanced with savory aromatics the dish stays savory rather than tasting sweet or overly coconutty.
I sautéed minced garlic and shallots here to bring a delicate French note. I also added nitrate-free bacon because I was dreaming of tartiflette—those hearty French gratins made with potatoes, reblochon, lardons, and onions. Pure comfort food.
Tartiflette always brings back great memories for me. My fiancé and I had the best tartiflette in Annecy, France—along with plenty of raclette—and we may have eaten a little too much, ending up needing a nap in the park afterward.
I love those happy food memories, and this cauliflower and bacon au gratin is exactly the sort of creamy, satisfying dish that helps make more. My fiancé absolutely loved it—he licked his plate clean—and yes, we may have polished off the whole pan even though it’s meant to serve four. At least the main ingredient is cauliflower!
Enjoy!
Cauliflower and Bacon Au Gratin (paleo, GF, dairy-free)
Ingredients
- 1 head of cauliflower
- 1 Tbs minced garlic
- a scant 1/2 cup minced shallots (about 2 large shallots)
- 2 tsp olive oil
- 1 cup canned coconut cream (full-fat)
- 1/2 cup organic chicken stock (no added sugar)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 2 tsp coconut flour
- 4-5 strips of nitrate-free bacon, crumbled
- optional: 1/2 cup crumbled goat cheese (omit to keep strictly Paleo)
Instructions
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Preheat the oven to 350°F (175°C).
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Cut the cauliflower into florets.
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Bring a large pot of salted water to a boil. Add the florets and cook 5 minutes. Drain and set aside.
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Heat the olive oil in a sauté pan over medium heat. Add the minced shallots and garlic and cook about 4 minutes until fragrant and softened.
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Stir in the coconut cream, chicken stock, salt, pepper, and nutmeg.
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Whisk in the coconut flour until smooth.
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Increase heat to medium-high and bring the sauce to a gentle boil, stirring often, for about 5 minutes. Remove from heat.
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Cook the bacon until crisp (in a skillet or microwave until it crumbles easily), then crumble and stir most of it into the sauce, reserving a little for topping.
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Toss the cauliflower with the sauce, transfer to an 8 x 8-inch (20 x 20 cm) baking dish, and spread evenly.
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Bake at 350°F for 20 minutes.
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Switch the oven to broil. If using goat cheese, sprinkle it over the gratin now. Broil for about 5 minutes until the top is golden—watch carefully to prevent burning.
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Let cool slightly, garnish with the reserved bacon if desired, serve, and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.