Low Carb Cauliflower & Prosciutto Gratin

My husband and I decided that this summer we were going to try and reduce the amount of carbohydrates were taking in each day. Reducing carbs is such a hard one for me because everything I love has a ton of carbs...pasta, bread, pizza! Last week I was watching an episode of The Barefoot Contessa and saw a recipe using cauliflower that looked absolutely delicious! I looked up the recipe and tweaked it a bit to lower the carb count. What I came up with was this yummy cauliflower gratin. 

This dish can be used as a delicious appetizer served with toasted baguette slices or pita chips or as a side with your favorite grilled meat. Enjoy!

For this recipe, you will need the following ingredients:

1 small head cauliflower 
4 tablespoons good olive oil
¼ teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
12 ounces Ricotta cheese
6 ounces Gruyère cheese, grated
4 ounces thinly sliced prosciutto, julienned
¼ teaspoon ground nutmeg
Parmesan cheese, grated
2 tablespoons parsley flakes


1. Preheat the oven to 400 degrees.

2. Cut the head of cauliflower into florets. Discard the center. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, turning every ten minutes or until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
3. Transfer the florets to a large mixing bowl and add the Ricotta, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper. 

4. Reduce oven temperature to 350 degrees. Meanwhile, butter a 7" x 11" glass baking dish. Add the cauliflower mixture to the dish and sprinkle with Parmesan, parsley, and paprika.

5. Bake for approximately 20 minutes and broil the top for another 3 minutes. 

6. Serve with pita chips or over grilled chicken, steak, pork, or fish. This dish can be served as an appetizer or as a side. Serve warm.