Description
Craving that cozy, creamy scalloped potato vibe without the heavy carbs? These Cauliflower “Scalloped Potatoes” deliver all the comfort-food flavor in a lighter, low-carb version. Tender cauliflower florets are baked in a garlicky light cream sauce (or blended cottage cheese for extra protein!) and topped with fresh chives and a sprinkle of parmesan. It’s rich, satisfying, and perfect for holiday dinners or weeknight comfort meals — without the carb overload.
Ingredients
1 large head cauliflower, cut into florets
1 cup light cream or 1 cup blended cottage cheese
2 cloves garlic, minced
½ cup light shredded parmesan (plus extra for topping)
½ tsp salt
¼ tsp black pepper
¼ tsp paprika (optional)
1 tbsp olive oil
Fresh chives, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Steam cauliflower florets for 5–7 minutes until just fork-tender (do not overcook). Drain well.
In a bowl, mix light cream or blended cottage cheese with garlic, parmesan, salt, pepper, and paprika.
Layer cauliflower evenly in the baking dish.
Pour sauce mixture over the top, gently spreading to coat.
Sprinkle with extra parmesan.
Bake 20–25 minutes until bubbly and lightly golden.
Garnish with fresh chives before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 170
- Fat: 10g
- Carbohydrates: 9g
- Fiber: 3g