Low-carb cauliflower bake with Gouda

Low-carb cauliflower bake with Gouda: a creamy oven classic with cauliflower, cream, mustard and golden-brown Gouda. Few ingredients, lots of flavour.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 450 kcal per serving
• Protein: 30 g
• Fat: 35 g
• Carbs: 10 g

Ingredients

• 1 cauliflower
• 150 ml cream
• 150 g Gouda
• 1 tsp mustard
• 1 pinch of pepper

Method

You’ll need: oven · saucepan · baking dish · sieve

1. Break the cauliflower into small florets and remove the tough stalk.
2. Blanch the florets briefly in salted water, then refresh in cold water and drain well.
3. Stir the cream with the mustard and season to taste with pepper.
4. Put the cauliflower in a baking dish, spread the mustard cream over it and cover with grated Gouda.
5. Bake at 200 °C (180 °C fan) for 15–20 min until the Gouda has melted and turned golden brown.
6. Serve hot, ideally straight from the oven.

Good to know

A bake like this makes things easy: little effort, lots of warmth on the plate. The cauliflower stays mild, the sauce nice and creamy, and the top turns golden brown.

Swaps

Gouda → Alpine cheese such as Gruyère (usually stronger in flavour, often a little more protein). Cream → crème fraîche (usually a little thicker, giving a creamier consistency). Gouda → mozzarella (often a little milder; adjust the salt to taste). Cream → coconut milk (dairy-free, with a different fatty acid profile; tastes noticeably different).

Allergens

Contains milk and mustard. Usually well suited to children if the mustard is mild; in pregnancy, fine with fresh ingredients prepared with good kitchen hygiene.