Turmeric Cauliflower Broccoli Gratin
Turmeric Cauliflower Broccoli Gratin casserole made with a rich white wine sauce & sprinkled with parmesan cheese. A low carb side perfect for dinner or the holidays!
Servings: 6 servings
Calories: 92kcal
Ingredients
- 2 heads cauliflower ~8 cups, chopped
- 3 cups chopped broccoli
- 1/2 cup white onion diced
- 2 tablespoons garlic minced
- 1/2 tablespoon extra virgin olive oil
- 1/3 cup white wine
- 1 cup unsweetened almond milk
- 1/2 cup fresh parsley chopped
- 1 1/2 teaspoons thyme
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 2 tablespoons grated parmesan
Instructions
- Preheat oven to 425 F. Prepare a baking sheet with parchment paper then place cauliflower on the baking sheet. Bake in the oven for 25 minutes.
- Heat a skillet over medium heat then add extra virgin olive oil, onions, garlic and white wine. Sauté 3-4 minutes until onions are translucent.
- Add broccoli to the skillet and cook 5 minutes stirring occasionally. Turn off the skillet and wait for cauliflower to finish cooking.
- When cauliflower is done baking, remove from the oven and turn oven down to 375 F. Transfer one quarter of the cauliflower to the skillet.
- Transfer the remaining cauliflower to a blender with almond milk, parmesan cumin, thyme, turmeric, pepper and a large dose of salt. Process until it becomes a creamy consistency.
- Transfer the mashed cauliflower to a 13"x9" baking dish and spread into an even layer. Top the contents of the skillet over the mashed cauliflower then add chopped parsley to the top.
- Bake gratin another 20 minutes, remove from the oven and serve immediately.
Notes
- 1 serving is about 3/4 of a cup.
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Nutrition
Serving: 1serving | Calories: 92kcal | Carbohydrates: 12.5g | Protein: 5.2g | Fat: 2.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.1g | Cholesterol: 1.2mg | Sodium: 115.2mg | Fiber: 4.7g | Sugar: 4.3g