29+ Irresistible Keto Cauliflower Gratin Recipes You Need to Try

If you’re a fan of rich, cheesy casseroles but want to keep things low-carb, then keto cauliflower gratin recipes are exactly what you need in your kitchen!

Cauliflower is a fantastic low-carb vegetable that’s as versatile as it is delicious.

When paired with a creamy, cheesy sauce, it becomes the perfect base for a hearty gratin that feels indulgent without wrecking your macros.

In this article, we’ve rounded up 29+ mouthwatering keto cauliflower gratin recipes that are perfect for any occasion.

Whether you’re craving something hearty like sausage and spinach or a light, vegetable-packed gratin, we’ve got you covered with recipes that bring comfort, flavor, and low-carb goodness all in one dish.

These recipes are perfect for a cozy dinner, a special occasion, or just a weeknight treat that keeps you on track with your keto diet.

29+ Irresistible Keto Cauliflower Gratin Recipes You Need to Try

Keto cauliflower gratins are a game-changer for anyone on a low-carb or keto diet.

They’re rich, creamy, and versatile, with endless flavor combinations to satisfy every craving.

Whether you want something spicy, herby, savory, or cheesy, there’s a keto cauliflower gratin recipe out there that’s sure to hit the spot.

With over 29+ recipes to choose from, you’ll never run out of new ways to enjoy this comfort food staple while staying within your carb limits.

So go ahead, try one or try them all!

These keto cauliflower gratin recipes are not only simple and easy to prepare but also guaranteed to become favorites in your weekly meal rotation.

Cheesy Keto Cauliflower Gratin

A rich, creamy, and cheesy cauliflower gratin that is the perfect keto-friendly alternative to traditional potato-based gratins.

This dish is loaded with flavorful cheese, heavy cream, and tender cauliflower, making it a satisfying and comforting side dish. It’s an excellent option for those following a low-carb diet but still craving something indulgent.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons cream cheese
• 1 tablespoon butter
• ½ cup pork rind crumbs (or almond flour for crunch)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. Bring a pot of water to a boil, add the cauliflower florets, and cook for about 5 minutes until slightly tender. Drain well and set aside.
3. In a saucepan over medium heat, melt the butter and add the heavy cream, cream cheese, garlic powder, onion powder, salt, pepper, and paprika. Stir until the mixture is smooth.
4. Remove from heat and mix in ¾ cup of shredded cheddar cheese and ¼ cup of Parmesan cheese until fully melted.
5. Place the cauliflower in the prepared baking dish and pour the cheese sauce evenly over the top.
6. Sprinkle the remaining cheddar and Parmesan cheese over the cauliflower.
7. In a small bowl, mix pork rind crumbs with a little melted butter, then sprinkle over the gratin for a crispy topping.
8. Bake for 20-25 minutes or until bubbly and golden brown on top.
9. Garnish with fresh parsley before serving.

This keto cauliflower gratin is creamy, cheesy, and full of flavor.

The pork rind topping adds a delightful crunch, making it feel like a true comfort food dish. Serve it as a side for steak, roasted chicken, or enjoy it on its own.

Garlic Butter Keto Cauliflower Gratin

If you love garlic butter, this keto cauliflower gratin will be your new favorite.

Infused with the rich taste of garlic and butter, this dish is velvety smooth with just the right amount of crunch. It’s a simple yet elegant dish that works for both weeknight dinners and holiday feasts.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon nutmeg
• ½ cup almond flour (for topping)
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil and cook the cauliflower for about 5 minutes until slightly tender. Drain and set aside.
3. In a pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in Gruyère cheese, half of the Parmesan, salt, pepper, thyme, and nutmeg. Stir until smooth.
5. Place the cauliflower in the baking dish and pour the garlic butter cheese sauce over it.
6. Sprinkle the remaining Parmesan cheese on top.
7. In a small bowl, mix almond flour with a bit of melted butter, then sprinkle over the gratin.
8. Bake for 20-25 minutes until golden and bubbly.
9. Garnish with chopped parsley before serving.

This garlic butter keto cauliflower gratin is packed with flavor and has a rich, creamy texture.

The combination of Gruyère cheese and Parmesan creates a deliciously savory dish that pairs well with any protein. It’s an irresistible side dish that even non-keto eaters will love.

Bacon & Jalapeño Keto Cauliflower Gratin

For those who enjoy a little spice and extra flavor, this bacon and jalapeño keto cauliflower gratin is a must-try.

The smokiness of bacon pairs perfectly with the creamy cheese sauce, while the jalapeños add a slight kick that makes this dish irresistible.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 4 slices of bacon, cooked and crumbled
• 1 jalapeño, finely diced (remove seeds for less heat)
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• 2 tablespoons cream cheese
• ½ cup crushed pork rinds (for topping)
• 1 tablespoon chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of water to a boil, add cauliflower, and cook for 5 minutes until slightly tender. Drain and set aside.
3. In a saucepan over medium heat, add heavy cream, cream cheese, garlic powder, salt, pepper, and smoked paprika. Stir until smooth.
4. Remove from heat and mix in Monterey Jack and cheddar cheese until melted.
5. Stir in crumbled bacon and diced jalapeño.
6. Place cauliflower in the baking dish and pour the cheese sauce over it.
7. Sprinkle crushed pork rinds on top for a crispy finish.
8. Bake for 20-25 minutes until golden brown.
9. Garnish with fresh cilantro before serving.

This bacon and jalapeño keto cauliflower gratin is bold and flavorful, making it a standout dish. The combination of smoky bacon, spicy jalapeño, and creamy cheese makes every bite exciting. Serve it as a side for grilled meats or enjoy it as a comforting main course.

Each of these keto cauliflower gratins offers something unique, whether it’s extra cheesiness, rich garlic butter flavor, or spicy bacon and jalapeño goodness. These dishes prove that low-carb eating doesn’t mean sacrificing taste!

Creamy Spinach & Keto Cauliflower Gratin

This creamy spinach and cauliflower gratin is the perfect low-carb comfort dish.

The combination of tender cauliflower and sautéed spinach, enveloped in a rich cheese sauce, makes this gratin both nutritious and indulgent. It’s packed with fiber, healthy fats, and cheesy goodness—perfect for a satisfying keto-friendly side dish.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon nutmeg
• ½ cup crushed pork rinds or almond flour (for topping)
• 1 tablespoon chopped fresh basil (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil and cook the cauliflower for about 5 minutes until slightly tender. Drain and set aside.
3. In a large pan, melt butter over medium heat. Add garlic and sauté until fragrant.
4. Stir in the chopped spinach and cook until wilted.
5. Pour in heavy cream and bring to a simmer. Add mozzarella cheese, half of the Parmesan, salt, pepper, oregano, and nutmeg. Stir until the cheese is melted and the sauce is smooth.
6. Add the cauliflower to the pan and mix to coat it in the sauce.
7. Transfer the mixture to the baking dish and sprinkle with the remaining Parmesan.
8. Sprinkle crushed pork rinds or almond flour over the top for a crunchy crust.
9. Bake for 20-25 minutes or until golden brown and bubbly.
10. Garnish with chopped basil before serving.

This creamy spinach and keto cauliflower gratin is a delightful mix of rich flavors and textures.

The spinach adds a nutritional boost, while the cheese and cream make it irresistibly delicious. It’s an excellent side dish that pairs beautifully with grilled meats or roasted chicken.

Mushroom & Gruyère Keto Cauliflower Gratin

If you’re a fan of earthy, umami-rich flavors, this mushroom and Gruyère keto cauliflower gratin is a must-try.

The combination of sautéed mushrooms, caramelized onions, and nutty Gruyère cheese gives this dish a deep, savory flavor that’s both elegant and comforting.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons butter
• 1 small onion, thinly sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon smoked paprika
• ½ cup crushed pork rinds or almond flour (for topping)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil and cook the cauliflower for about 5 minutes until slightly tender. Drain and set aside.
3. In a pan, melt butter over medium heat. Add onions and mushrooms, sautéing until they become golden and soft. Add garlic and cook for another minute.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in Gruyère cheese, half of the Parmesan, salt, pepper, thyme, and smoked paprika. Mix until the cheese melts.
5. Add the cauliflower to the sauce and stir to coat.
6. Transfer the mixture to the prepared baking dish and sprinkle the remaining Parmesan on top.
7. Sprinkle crushed pork rinds or almond flour over the top for a crispy finish.
8. Bake for 20-25 minutes or until golden brown and bubbly.
9. Garnish with fresh parsley before serving.

This mushroom and Gruyère keto cauliflower gratin is packed with rich, umami flavors and a satisfying creamy texture.

The caramelized onions and mushrooms take this dish to the next level, making it a perfect side for steak, chicken, or even a holiday feast.

Buffalo Chicken Keto Cauliflower Gratin

For those who love a little spice and extra protein in their meals, this Buffalo chicken keto cauliflower gratin is the perfect dish.

Combining tender cauliflower, shredded chicken, and a creamy, tangy Buffalo sauce, this gratin is both hearty and delicious. It’s a great way to satisfy your cravings while keeping it low-carb.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup shredded cooked chicken
• ¾ cup Buffalo sauce (mild or hot, depending on preference)
• 1 cup heavy cream
• ¾ cup shredded cheddar cheese
• ½ cup crumbled blue cheese (optional)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup crushed pork rinds (for topping)
• 2 tablespoons chopped green onions (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil and cook the cauliflower for about 5 minutes until slightly tender. Drain and set aside.
3. In a saucepan, heat heavy cream over medium heat. Stir in cheddar cheese, blue cheese (if using), garlic powder, salt, pepper, and smoked paprika. Stir until the cheese is fully melted and the sauce is smooth.
4. In a bowl, mix the shredded chicken with Buffalo sauce.
5. Add the cauliflower and Buffalo chicken to the cheese sauce, stirring to coat everything evenly.
6. Transfer the mixture to the baking dish and sprinkle crushed pork rinds on top.
7. Bake for 20-25 minutes or until bubbly and golden brown.
8. Garnish with chopped green onions before serving.

This Buffalo chicken keto cauliflower gratin is bold, spicy, and incredibly satisfying. The combination of tangy Buffalo sauce, creamy cheese, and crispy pork rind topping makes it a true crowd-pleaser. It’s perfect as a standalone meal or a flavorful side dish for a keto-friendly feast.

Each of these keto cauliflower gratins brings something unique to the table. Whether you prefer the creamy richness of spinach, the deep umami of mushrooms and Gruyère, or the bold spice of Buffalo chicken, there’s a gratin here for every taste. Enjoy these dishes as satisfying keto sides or main courses!

Pesto & Mozzarella Keto Cauliflower Gratin

If you’re a fan of fresh, vibrant flavors, this pesto and mozzarella keto cauliflower gratin will become one of your favorites.

With a rich, herbaceous pesto sauce and the melt-in-your-mouth texture of mozzarella, this gratin offers a deliciously fragrant twist on a traditional cauliflower dish. It’s perfect for anyone craving a low-carb dish that doesn’t compromise on flavor.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• ½ cup basil pesto (store-bought or homemade)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon lemon zest (optional, for a fresh zing)
• 1 tablespoon pine nuts, toasted (optional, for topping)
• 1 tablespoon fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until just tender. Drain well and set aside.
3. In a saucepan, heat the heavy cream over medium heat. Stir in pesto, mozzarella cheese, Parmesan, garlic powder, salt, and pepper. Cook, stirring constantly, until the cheese is fully melted and the sauce is smooth.
4. Place the cauliflower in the prepared baking dish and pour the pesto cheese sauce over it, ensuring the florets are evenly coated.
5. If desired, sprinkle toasted pine nuts over the top for added texture and a nutty flavor.
6. Bake for 20-25 minutes or until golden and bubbly.
7. Garnish with fresh chopped basil and lemon zest before serving.

This pesto and mozzarella keto cauliflower gratin brings a burst of fresh, vibrant flavors to the table.

The combination of creamy pesto sauce and melty cheese pairs perfectly with the cauliflower, and the added pine nuts give it a delightful crunch. It’s a simple yet elegant dish that will make a perfect side for any meal.

Tomato & Bacon Keto Cauliflower Gratin

This tomato and bacon keto cauliflower gratin is a flavor-packed dish that combines the richness of crispy bacon with the tang of roasted tomatoes and a creamy, cheesy cauliflower base.

It’s a perfect low-carb comfort food with bold flavors, making it an excellent choice for family dinners or gatherings.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 4 slices of bacon, cooked and crumbled
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano
• 1 tablespoon olive oil
• ½ cup crushed pork rinds or almond flour (for topping)
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain well and set aside.
3. In a small bowl, toss the cherry tomatoes with olive oil, salt, pepper, and oregano. Roast them in the oven for 10-12 minutes, or until softened and slightly caramelized.
4. In a saucepan, heat the heavy cream over medium heat. Stir in mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth.
5. Add crumbled bacon and roasted tomatoes to the sauce, mixing everything together.
6. Place cauliflower florets in the prepared baking dish and pour the sauce over the top, making sure to coat the cauliflower evenly.
7. Sprinkle crushed pork rinds or almond flour over the top for a crispy texture.
8. Bake for 20-25 minutes, until bubbly and golden.
9. Garnish with fresh basil before serving.

This tomato and bacon keto cauliflower gratin is a hearty, satisfying dish with an irresistible blend of savory bacon, tangy tomatoes, and creamy cheese.

The crispy topping gives it the perfect crunch, making it a wonderful side or even a light main course. It’s an easy way to enjoy all your favorite flavors in a low-carb, keto-friendly way.

Herbed Goat Cheese Keto Cauliflower Gratin

For those who love tangy goat cheese and fragrant herbs, this herbed goat cheese keto cauliflower gratin is a must-try.

The creamy goat cheese sauce is enriched with fresh herbs, creating a luxurious, savory dish that pairs wonderfully with the mild cauliflower. It’s an elevated option for a keto-friendly side or a light, flavorful meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 4 ounces goat cheese, crumbled
• 1 cup heavy cream
• ½ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed almonds (for topping)
• Fresh chives for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until slightly tender. Drain and set aside.
3. In a saucepan, heat heavy cream over medium heat. Add crumbled goat cheese, mozzarella cheese, Parmesan, thyme, rosemary, garlic powder, salt, and pepper. Stir constantly until the cheeses are melted and the sauce is smooth.
4. Place the cauliflower in the baking dish and pour the goat cheese sauce over it, making sure the cauliflower is evenly coated.
5. Sprinkle crushed almonds on top for a nutty crunch.
6. Bake for 20-25 minutes or until golden and bubbly.
7. Garnish with fresh chives before serving.

This herbed goat cheese keto cauliflower gratin is a creamy, flavorful dish with the tang of goat cheese and aromatic herbs.

The almond topping adds a delightful crunch, making each bite even more enjoyable. Serve it as a side to your favorite grilled meats or enjoy it on its own for a light but satisfying meal.

Cajun Shrimp & Cauliflower Gratin

This Cajun shrimp and cauliflower gratin is a perfect blend of spicy, savory, and creamy flavors. The Cajun seasoning adds a bold kick, while the shrimp brings a satisfying seafood element to the dish.

Combined with tender cauliflower and a cheesy sauce, this gratin is an exciting, low-carb twist on a traditional seafood casserole. It’s a deliciously decadent keto dish that can be served as a main course or a flavorful side.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 12 large shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed pork rinds or almond flour (for topping)
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a bowl, toss shrimp with Cajun seasoning and olive oil. Heat a skillet over medium heat and cook the shrimp for about 2-3 minutes per side until pink and cooked through. Remove from heat and set aside.
4. In a saucepan, heat the heavy cream over medium heat. Stir in cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Cook, stirring constantly, until the cheese is melted and the sauce is smooth.
5. Add the cooked cauliflower and shrimp to the cheese sauce, stirring gently to combine.
6. Transfer the mixture to the prepared baking dish and sprinkle with crushed pork rinds or almond flour for a crispy topping.
7. Bake for 20-25 minutes, until bubbly and golden.
8. Garnish with fresh parsley before serving.

This Cajun shrimp and cauliflower gratin is full of rich, bold flavors and has just the right amount of heat.

The shrimp add a delightful seafood element, while the creamy, cheesy sauce binds everything together. It’s perfect for those who want to add a bit of spice to their keto menu while still enjoying a comforting, filling dish.

Zucchini & Feta Keto Cauliflower Gratin

This zucchini and feta keto cauliflower gratin is a light yet satisfying dish that’s packed with fresh flavors. The zucchini adds a mild, savory note, while the feta brings a tangy kick to the creamy cheese sauce.

It’s a wonderfully refreshing way to enjoy cauliflower while keeping it keto-friendly, making it an ideal side dish or a quick and easy vegetarian main.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 medium zucchini, sliced thinly
• ½ cup crumbled feta cheese
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ cup almond flour or crushed pork rinds (for topping)
• 1 tablespoon olive oil
• Fresh thyme leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain well and set aside.
3. In a skillet, heat olive oil over medium heat. Add the zucchini slices and sauté for about 4-5 minutes until tender.
4. In a saucepan, heat the heavy cream over medium heat. Stir in mozzarella cheese, feta cheese, garlic powder, salt, pepper, and oregano. Stir until the cheese is fully melted and the sauce is smooth.
5. Combine the cooked cauliflower and sautéed zucchini in the prepared baking dish. Pour the cheese sauce over the vegetables, ensuring everything is coated evenly.
6. Sprinkle almond flour or crushed pork rinds on top for a crispy texture.
7. Bake for 20-25 minutes, until bubbly and golden.
8. Garnish with fresh thyme leaves before serving.

This zucchini and feta keto cauliflower gratin is light and creamy with a tangy twist from the feta cheese.

The zucchini adds a subtle flavor that complements the cauliflower, while the almond flour topping gives it a satisfying crunch. It’s a fresh, flavorful side dish that pairs beautifully with grilled meats or a fresh salad.

Lemon & Dill Keto Cauliflower Gratin

This lemon and dill keto cauliflower gratin is a refreshing and tangy variation that adds a bright, citrusy element to the rich, creamy cheese sauce.

The lemon zest and fresh dill bring a lightness to the dish, making it the perfect accompaniment to fish, chicken, or a light salad. It’s a flavorful, keto-friendly twist on traditional gratin recipes.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 2 tablespoons fresh dill, chopped
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed pork rinds or almond flour (for topping)
• Fresh dill for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a saucepan, heat the heavy cream over medium heat. Stir in mozzarella cheese, Parmesan cheese, garlic powder, salt, pepper, lemon zest, and fresh dill. Cook, stirring constantly, until the cheese is melted and the sauce is smooth.
4. Add the cooked cauliflower to the sauce, stirring gently to coat.
5. Transfer the mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crispy topping.
6. Bake for 20-25 minutes, until golden and bubbly.
7. Garnish with additional fresh dill before serving.

This lemon and dill keto cauliflower gratin is fresh, zesty, and full of flavor.

The combination of bright lemon and fragrant dill lifts the richness of the creamy cheese sauce, making it a light and flavorful side dish. It pairs wonderfully with seafood, chicken, or even as part of a lighter meal.

Bacon & Leek Keto Cauliflower Gratin

This bacon and leek keto cauliflower gratin combines the savory goodness of crispy bacon with the mild, sweet flavor of leeks, making for a rich and indulgent dish.

The creamy, cheesy sauce envelops the cauliflower, creating a comforting side that’s packed with flavor. It’s a perfect side dish to accompany any meat or a delicious vegetarian main on its own.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 4 slices of bacon, cooked and crumbled
• 1 large leek, cleaned and sliced
• 1 cup heavy cream
• ¾ cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup almond flour or crushed pork rinds (for topping)
• 1 tablespoon olive oil
• Fresh chives for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until just tender. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add sliced leeks and sauté until softened and slightly caramelized, about 5 minutes.
4. In a saucepan, heat the heavy cream over medium heat. Stir in cheddar cheese, Parmesan, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
5. In a large bowl, combine the cooked cauliflower, sautéed leeks, and crumbled bacon. Pour the cheese sauce over the mixture and stir to coat everything evenly.
6. Transfer the mixture to the prepared baking dish and sprinkle almond flour or crushed pork rinds over the top for a crunchy texture.
7. Bake for 20-25 minutes, until golden and bubbly.
8. Garnish with fresh chives before serving.

This bacon and leek keto cauliflower gratin is a savory, comforting dish with layers of delicious flavors.

The sweetness of the leeks balances perfectly with the crispy bacon, while the creamy cheese sauce brings everything together. It’s a great side dish for any occasion or a hearty meal on its own.

Chili Lime Keto Cauliflower Gratin

For a zesty, bold twist on the classic cauliflower gratin, this chili lime keto cauliflower gratin packs a punch with its combination of chili powder, lime zest, and creamy cheese.

The spice from the chili powder and the refreshing tang from the lime create a vibrant and exciting flavor profile that pairs wonderfully with roasted meats or grilled shrimp.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon chili powder
• 1 teaspoon lime zest
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed pork rinds or almond flour (for topping)
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Lime wedges for serving

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain well and set aside.
3. In a saucepan, heat the heavy cream over medium heat. Stir in mozzarella cheese, Parmesan cheese, chili powder, lime zest, garlic powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
4. Add the cauliflower to the cheese sauce, stirring gently to coat.
5. Transfer the cauliflower and sauce mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crispy finish.
6. Bake for 20-25 minutes, until bubbly and golden.
7. Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.

This chili lime keto cauliflower gratin is a refreshing and bold dish that brings together spicy, tangy, and creamy elements.

The chili powder adds heat, while the lime brings a citrusy zing that perfectly complements the richness of the cheese. It’s an exciting way to enjoy cauliflower while staying low-carb, and it pairs well with grilled meats or seafood.

Creamy Avocado & Cauliflower Gratin

For a creamy and rich twist on the classic gratin, this creamy avocado and cauliflower gratin uses the silky texture of ripe avocado to create a smooth, indulgent sauce.

Combined with cheese, garlic, and cauliflower, this gratin is not only keto-friendly but also packed with healthy fats and nutrients. It’s perfect as a side dish or a main meal for those craving a creamy, avocado-filled delight.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 ripe avocado, peeled and pitted
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried basil
• ½ cup crushed pork rinds or almond flour (for topping)
• 1 tablespoon fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a blender or food processor, combine avocado, heavy cream, mozzarella cheese, Parmesan cheese, garlic powder, salt, pepper, and basil. Blend until smooth and creamy.
4. Pour the avocado sauce over the cauliflower in a large bowl, stirring gently to coat.
5. Transfer the cauliflower mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crispy topping.
6. Bake for 20-25 minutes, until golden and bubbly.
7. Garnish with fresh cilantro before serving.

This creamy avocado and cauliflower gratin is luxuriously rich and smooth, thanks to the healthy fats from the avocado.

The creamy sauce beautifully complements the tender cauliflower, and the crispy topping adds a delightful crunch. It’s a satisfying and indulgent keto-friendly dish that’s perfect for any occasion.

Spicy Buffalo Chicken Keto Cauliflower Gratin

If you’re a fan of buffalo wings, this spicy buffalo chicken keto cauliflower gratin will satisfy your cravings.

Combining tender cauliflower with juicy, spicy chicken and a creamy, cheesy sauce, this gratin is the perfect balance of heat and comfort. It’s a great low-carb dish for game day, casual dinners, or when you just want something with a little kick.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 cooked chicken breasts, shredded
• ½ cup buffalo sauce (preferably sugar-free)
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed pork rinds or almond flour (for topping)
• 1 tablespoon fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a bowl, toss shredded chicken with buffalo sauce, making sure it’s evenly coated.
4. In a saucepan, heat the heavy cream over medium heat. Stir in mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
5. Combine the cauliflower, buffalo chicken, and cheese sauce in a large bowl, stirring to combine.
6. Transfer the mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crunchy finish.
7. Bake for 20-25 minutes, until golden and bubbly.
8. Garnish with fresh parsley before serving.

This spicy buffalo chicken keto cauliflower gratin is an irresistible mix of creamy, cheesy comfort and spicy buffalo flavor.

The chicken is juicy and flavorful, and the creamy cheese sauce adds richness to balance the heat. This gratin makes for a delicious, indulgent side or a filling main course with a bit of a kick.

Garlic & Herb Keto Cauliflower Gratin

A classic flavor combination that never gets old, this garlic and herb keto cauliflower gratin is a simple yet flavorful dish.

The garlic provides a savory, aromatic base, while the fresh herbs add a fragrant, earthy layer. The cauliflower acts as the perfect vessel for the creamy cheese sauce, making it a great low-carb side dish to complement any meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried rosemary
• ½ cup crushed pork rinds or almond flour (for topping)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a saucepan, heat the heavy cream over medium heat. Stir in mozzarella cheese, Parmesan cheese, garlic powder, fresh parsley, thyme, salt, pepper, and rosemary. Stir constantly until the cheese is melted and the sauce is smooth.
4. Add the cooked cauliflower to the saucepan and stir to coat the florets with the creamy sauce.
5. Transfer the mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crispy texture.
6. Bake for 20-25 minutes, until golden and bubbly.

This garlic and herb keto cauliflower gratin is a wonderfully aromatic and savory dish.

The combination of garlic and fresh herbs infuses the creamy cheese sauce with deep, rich flavors, making it a perfect pairing for any roasted meats or as a standout side on its own. It’s easy to prepare and packed with flavor, making it a favorite among low-carb enthusiasts.

Mushroom & Swiss Keto Cauliflower Gratin

If you love mushrooms and Swiss cheese, this keto cauliflower gratin is a comforting, earthy option that will satisfy your cravings.

The mushrooms add a rich, savory depth, while the Swiss cheese creates a melty, creamy texture. This gratin is a perfect low-carb alternative to traditional casseroles, ideal for a cozy night in.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup heavy cream
• 1 cup shredded Swiss cheese
• ½ cup grated Parmesan cheese
• 1 cup mushrooms, sliced
• 1 tablespoon butter
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed pork rinds or almond flour (for topping)
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a skillet, melt butter over medium heat and sauté the sliced mushrooms until softened and browned, about 5 minutes.
4. In a saucepan, heat the heavy cream over medium heat. Stir in Swiss cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
5. Combine the cooked cauliflower and sautéed mushrooms in a large bowl, then pour the cheese sauce over the top and stir to coat.
6. Transfer the mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crispy topping.
7. Bake for 20-25 minutes, until golden and bubbly.
8. Garnish with fresh parsley before serving.

This mushroom and Swiss keto cauliflower gratin is a rich and savory dish, with earthy mushrooms and creamy Swiss cheese.

The crispy topping adds the perfect texture, while the cheese sauce binds everything together in a comforting, low-carb casserole. This gratin is ideal for mushroom lovers and makes a perfect side dish for any meal.

Smoked Salmon & Dill Keto Cauliflower Gratin

This smoked salmon and dill keto cauliflower gratin is a luxurious, seafood-inspired dish perfect for special occasions or when you want to treat yourself.

The smoky flavor of the salmon combined with the fresh dill and creamy cheese sauce creates a harmonious, rich dish. The cauliflower provides a hearty, low-carb base, making this gratin both decadent and satisfying.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 6 oz smoked salmon, chopped
• 1 cup heavy cream
• ¾ cup shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh dill, chopped
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup crushed pork rinds or almond flour (for topping)
• 1 tablespoon lemon zest
• Fresh dill for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a saucepan, heat the heavy cream over medium heat. Stir in Gruyère cheese, Parmesan cheese, garlic powder, black pepper, and salt. Stir until the cheese is fully melted and the sauce is smooth.
4. Add the fresh dill and lemon zest to the cheese sauce, stirring to combine.
5. In a large bowl, combine the cooked cauliflower and chopped smoked salmon. Pour the creamy sauce over the mixture and stir to coat.
6. Transfer the mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crispy texture.
7. Bake for 20-25 minutes, until golden and bubbly.
8. Garnish with fresh dill before serving.

This smoked salmon and dill keto cauliflower gratin is rich, flavorful, and satisfying.

The smoky salmon pairs beautifully with the creamy, cheesy sauce, while the fresh dill and lemon zest add a burst of brightness. It’s a gourmet keto dish that’s perfect for seafood lovers or anyone looking for a refined, low-carb meal.

Pesto Chicken Keto Cauliflower Gratin

For a fresh, herby twist on cauliflower gratin, this pesto chicken keto cauliflower gratin is bursting with flavor.

The pesto provides a fragrant, garlicky base that perfectly complements the tender chicken and cauliflower, all wrapped up in a creamy, cheesy sauce. It’s an easy yet impressive dish that will have your taste buds singing.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 cooked chicken breasts, shredded
• ½ cup homemade or store-bought pesto sauce (sugar-free)
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed pork rinds or almond flour (for topping)
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a saucepan, heat the heavy cream over medium heat. Stir in mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
4. Stir in the pesto sauce, blending it into the creamy mixture.
5. In a large bowl, combine the cooked cauliflower and shredded chicken. Pour the pesto cheese sauce over the top and stir to coat.
6. Transfer the mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crunchy finish.
7. Bake for 20-25 minutes, until golden and bubbly.
8. Garnish with fresh basil before serving.

This pesto chicken keto cauliflower gratin is a delightful blend of savory, creamy, and herby flavors.

The pesto adds an aromatic and fresh taste to the dish, while the tender chicken and cauliflower soak up the creamy sauce. It’s a great keto-friendly dinner that’s easy to make and full of flavor.

Spaghetti Squash & Cauliflower Gratin

This spaghetti squash and cauliflower keto gratin is a unique, low-carb dish that combines the mild sweetness of spaghetti squash with the richness of cauliflower and a creamy cheese sauce.

The squash provides a great texture, and when baked with cheese, it mimics the feel of a traditional pasta gratin, all while keeping it keto-friendly.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 medium spaghetti squash
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed pork rinds or almond flour (for topping)
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves face down on a baking sheet. Roast for 30-40 minutes until tender. Once cooked, use a fork to shred the flesh into spaghetti-like strands and set aside.
3. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
4. In a saucepan, heat the heavy cream over medium heat. Stir in mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
5. In a large bowl, combine the cooked cauliflower and shredded spaghetti squash. Pour the cheese sauce over the mixture and stir to combine.
6. Transfer the mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crispy topping.
7. Bake for 20-25 minutes, until golden and bubbly.
8. Garnish with fresh parsley before serving.

This spaghetti squash and cauliflower gratin is a comforting, hearty, and keto-friendly alternative to traditional pasta gratins.

The spaghetti squash gives it a fun texture, while the creamy cheese sauce and cauliflower provide all the indulgence of a classic gratin. It’s a great option for those looking to reduce carbs without sacrificing flavor.

Sausage & Spinach Keto Cauliflower Gratin

This sausage and spinach keto cauliflower gratin is a hearty, savory dish filled with the rich flavors of Italian sausage and fresh spinach.

The combination of sausage and creamy cheese sauce makes this gratin both indulgent and comforting, while the spinach adds a pop of color and a nutritious boost. It’s a perfect meal for keto enthusiasts who crave something filling and flavorful.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 Italian sausage links, casing removed and crumbled
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon red pepper flakes (optional)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed pork rinds or almond flour (for topping)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a skillet, cook the crumbled sausage over medium heat, breaking it up with a spatula until browned and fully cooked. Add the chopped spinach and cook until wilted, about 2 minutes.
4. In a saucepan, heat the heavy cream over medium heat. Stir in mozzarella cheese, Parmesan cheese, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
5. Combine the cooked cauliflower, sausage, and spinach in a large bowl. Pour the cheese sauce over the mixture and stir to coat.
6. Transfer the mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crispy finish.
7. Bake for 20-25 minutes, until golden and bubbly.

This sausage and spinach keto cauliflower gratin is a comforting, filling dish with savory sausage and creamy cheese sauce.

The spinach adds a fresh, earthy flavor that balances the richness of the sausage. It’s a perfect meal for those following a keto diet or anyone looking for a delicious, low-carb dinner.

Caramelized Onion & Goat Cheese Keto Cauliflower Gratin

This caramelized onion and goat cheese keto cauliflower gratin offers a gourmet twist on the classic gratin.

The sweet, rich flavor of the caramelized onions pairs beautifully with the tangy goat cheese and creamy cheese sauce, making this dish indulgent yet low-carb. It’s a perfect choice for a special dinner or a comforting side dish.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 medium onions, thinly sliced
• 2 tablespoons olive oil
• 1 cup heavy cream
• ¾ cup shredded mozzarella cheese
• ½ cup crumbled goat cheese
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed pork rinds or almond flour (for topping)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes.
4. In a saucepan, heat the heavy cream over medium heat. Stir in mozzarella cheese, crumbled goat cheese, garlic powder, fresh thyme, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
5. Combine the cooked cauliflower and caramelized onions in a large bowl, then pour the cheese sauce over the mixture and stir to coat.
6. Transfer the mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crispy finish.
7. Bake for 20-25 minutes, until golden and bubbly.

This caramelized onion and goat cheese keto cauliflower gratin is rich, creamy, and full of flavor.

The sweet caramelized onions add depth to the dish, while the tangy goat cheese complements the cauliflower perfectly. This gratin is a great side dish or vegetarian main course for anyone looking for a low-carb yet indulgent meal.

Zucchini & Cauliflower Keto Gratin

This zucchini and cauliflower keto gratin is a light, flavorful dish that’s perfect for summer.

The mild flavor of zucchini blends beautifully with the richness of the cauliflower and creamy cheese sauce. It’s a great way to incorporate more vegetables into your diet while keeping things low-carb and satisfying.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 medium zucchinis, sliced
• 1 cup heavy cream
• ¾ cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ cup crushed pork rinds or almond flour (for topping)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Bring a pot of salted water to a boil, add cauliflower florets, and cook for about 5 minutes until tender. Drain and set aside.
3. In a skillet, sauté the zucchini slices over medium heat for about 5 minutes until softened.
4. In a saucepan, heat the heavy cream over medium heat. Stir in cheddar cheese, Parmesan cheese, garlic powder, salt, black pepper, and dried oregano. Stir until the cheese is melted and the sauce is smooth.
5. Combine the cooked cauliflower and sautéed zucchini in a large bowl, then pour the cheese sauce over the mixture and stir to coat.
6. Transfer the mixture to the prepared baking dish and sprinkle crushed pork rinds or almond flour on top for a crispy topping.
7. Bake for 20-25 minutes, until golden and bubbly.

This zucchini and cauliflower keto gratin is a light yet hearty dish that showcases the fresh flavors of summer.

The zucchini adds a tender texture, while the creamy cheese sauce elevates the cauliflower to new levels of indulgence. It’s a simple, low-carb recipe that pairs beautifully with any grilled meat or as a standalone vegetarian dish.