Ingredients

The following ingredients have 6 Servings
  • 1 large head of cauliflower (6 to 7 inches in diameter), trimmed and cut into florets
  • 2 small red onions, thinly sliced
  • 2 tablespoons olive oil (I use this brand)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon granular erythritol, optional (I use this brand)
  • ¾ cup heavy cream
  • ½ cup finely grated parmesan
  • 1/2 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 1 cup shredded gruyere or gouda cheese

Instruction

  • Preheat the oven to 350°F.
  • Heat the olive oil in a large skillet over medium heat. Once the pan is hot, add the onions to the pan and cook until soft and tender, about 15 minutes.
  • Add the balsamic vinegar and erythritol, if using, to the pan with the onions, and stir to combine. Cook for an additional 5 minutes.
  • Add the cauliflower florets to the skillet and toss to combine with the onions.
  • In a small bowl, combine the heavy cream, parmesan cheese, salt and pepper. Pour the mixture over top of the cauliflower.
  • Sprinkle the gruyere over top and bake for 40 minutes or until the cauliflower is tender and the top is golden brown and bubbly.