This keto seafood gratin is deliciously cheesy, buttery and rich. Made with cauliflower rice, it's a great low carb alternative that doesn’t compromise on flavor! If you love gratin dishes, this healthy version is for you!
Grate garlic with a grater or mince and set aside.
In a Teflon frying pan, add frozen seafood mix (does not need to defrost) and white wine. Cook for 3-5 minutes on high heat until most of the liquid has evaporated. Transfer to holding bowl once done.
Using the same Teflon frying pan, melt butter over medium heat. Once the butter is melted, stir in the cauliflower and cook until tender, approximately 3 minutes.
After 3 minutes, stir in heavy cream, Parmesan cheese, salt, black pepper, grated garlic, nutmeg and cooked seafood mix. Cook for 3-4 minutes until cheese is melted and mixed in thoroughly.
Transfer cooked cauliflower rice into a baking dish packing in tightly and sprinkle shredded Gruyere cheese on top ensuring everything is covered. Transfer to oven and bake for 4-6 minutes or until the cheese is melted and golden brown.
In the meantime, chop up the parsley. Once the gratin is done, top with chopped parsley and serve hot!