Low Calorie Cauliflower Gratin

Potato gratin is a beloved dish but this cauliflower gratin makes a fabulous healthy version. It’s a super rich-tasting, cheesy, vegetarian side dish, or main course dish. And yummy to serve as a side to chicken, beef, pork, or fish. So lovely, you can even serve it for company. Each serving has 147 calories and 5 grams of fat.
Low Calorie Cauliflower Gratin

Helpful Tips About this Recipe

Makes 6 servings (each serving, 1 slice)

Food Facts
I call this dish Cauliflower Gratin but it’s kinda similar to a traditional British dish called cauliflower cheese. That dish consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce
This casserole can be eaten as a main course, for dinner or as a side dish to fish, chicken or beef. 

WW Freestyle SmartPoints 3-Blue
WW SmartPoints 3-Green
SKINNY FACTS: for 1 serving
147 calories, 5g fat, 2g sat. fat, 19mg chol, 13g protein, 15g carbs, 4g fiber, 462mg sod, 7g sugar
FACTS for Freestyle SmartPoints
100 calories, 2g sat. fat, 10g protein, 3g sugar


Low Calorie Cauliflower Gratin

Low Calorie Cauliflower Gratin

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 147 kcal


  • 1 head cauliflower, divided into 1-inch florets
  • 1 cup onions, chopped
  • 2 tablespoons light butter or SmartBalance light
  • 2 teaspoons garlic, minced
  • ¼  teaspoon dried mustard
  • cups reduced-fat (2%) cottage cheese or ricotta cheese
  • cup buttermilk or reduced-fat milk
  • Salt and fresh ground pepper, to taste
  • 6 tablespoons Parmesan Cheese, grated


  • Preheat oven to 425 degrees. Spray a 9 x 9-inch baking pan with cooking spray.
  • Prepare the cauliflower into 1-inch florets. Add the florets to a pot of boiling water and cook, covered for about 5-8 minutes, until tender-crisp. Drain. Set aside.
  • Place onions in a microwave-safe small bowl and cook for about 1 minute in the microwave until soft. Melt butter in a medium non-stick pan. Add softened onions, garlic, and dried mustard. Sauté for 2 minutes. Stir continuously.
  • In a blender, add cooked onions, garlic, cottage cheese, buttermilk, and a little salt and pepper. Process until smooth. Add back to pan and mix in cooked cauliflower. Be sure to use a rubber spatula so as to not mash the cauliflower. Pour into baking pan and spread evenly. Sprinkle Parmesan cheese all over the top of casserole.
  • Bake until golden brown and sauce is bubbly, 35-40 minutes. Let gratin rest 10 minutes before slicing into 6 servings. This casserole will keep in the refrigerator for a few days and freezes great.


Serving: 1sliceCalories: 147kcalCarbohydrates: 15gProtein: 13gFat: 5gSaturated Fat: 2gCholesterol: 19mgSodium: 462mgFiber: 4gSugar: 7gBlue Smart Points: 3Green Smart Points: 3Plus Points: 4
Tried this recipe?Let me know how it was!


  1. Sorry, Laurie. I just did a little editing to the recipe. Take a look at it again. I did add a new step 2.
    2. Prepare the cauliflower into 1-inch florets. Add the florets to a pot of boiling water and cook, covered for about 5-8 minutes, until tender-crisp. Drain. Set aside.

    I hope you enjoy this recipe!
    My best,

  2. Mine never thickened enough to slice. Maybe I should reduce the skim milk or add some flour? It was still tasty.

  3. Faye, I used reduced-fat milk or buttermilk which is heavier than skim milk. Since you used skim milk, that’s probably why it was too soft to slice. Next time use that type of milk or yes, use a bit less skim milk. Just so you know, although this casserole is not firm, once you cool it a bit, it will slice.

    My best,

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