Looking for guilt-free comfort food? You’ve found it here. Riced Cauliflower Au Gratin is mashed potatoes’ low-carb, low-calorie cousin. The horseradish gives it a great kick. So, whether you’re looking for a delicious side dish or just love cauliflower, this is a fantastic addition to any meal.

Source: Adapted from Lori’s Cauliflower Au Gratin—uses fresh cauliflower/florets for different texture

Prep time: 30 minutes Total time: 1 hour Serves: 10

Preheat oven to 425⁰F


  • 2 bags riced cauliflower
  • 2 Tablespoons grated Parmesan cheese
  • 1 Tablespoon scallions (plus more for garnish)
  • 3 Tablespoons butter
  • 1 Tablespoon onion
  • 1 Tablespoon minced garlic
  • 1 cup vegetable broth
  • 1 cup milk (this recipe used 2%)
  • 2 Tablespoons prepared horseradish
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup shredded sharp or extra sharp cheddar cheese
  1. Melt butter in large skillet over low heat. Add onion, garlic, and cauliflower, cooking and stirring until tender but not brown, 3-5 minutes. Pour in broth and bring to a boil. Cook over high heat until broth evaporates completely, 8-10 minutes. Remove from heat.
  • Pour milk into skillet; transfer to blender and purée (or purée with an immersion blender) until smooth. Stir in horseradish, Parmesan, salt, and pepper. Transfer to a 9-inch baking dish (I used an 11-in x 7-in pan) . Top with cheddar cheese.
  • Bake uncovered until golden brown, about 25 minutes. Garnish with scallions (if using).

Per 1/2 cup serving:

Calories: 60  Fat: 4g (2.6g Sat)   Protein: 3g  

Carb: 3g (0.7g Fiber; 1.6 Sugars) Sodium: 144 mg