gluten-free vegetarian

Low-Carb Veggie Gratin


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Prep information

Prep time
15 minutes
Cook time
30 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per portion)

229 kcal

Comforting Family-Style Food. Incredible Flavour & Diet-Friendly

Use the Lo-Dough Southern Style Coating as a crumb to top gratins of all shapes and sizes. 

For this one we've for a cheesy, garlicky and very satisfying low-carb vegetable gratin. Rich, belly-filling and perfect as either a side or a vegetarian main, this dish comes in at 229 kcal, 9.5g of carbs and a whopping 8g of fibre per portion.

The recipe yields 6 portions, so will feed a family if desired (or give plenty of leftovers - this will freeze brilliantly once cooked) and if there are any diet-food sceptics in the family, just don't tell them - we promise you they won't know the difference! 

Alongside a chicken breast or a piece of white fish, this would make for a very slimming-friendly meal for less than 450 kcal. 

For someone looking to up the fats for a low-carb diet, look for a fattier cut of meat like rump/rib-eye steak or a pork chop.

But for us, this works as a perfect vegetarian meal in itself - just served alongside a lightly dressed green salad or wilted greens. Perfection.


Serves 6

For the topping

  • 60g (just under half a bag) of Lo-Dough Southern Style Coating
  • 80g of mature cheddar, grated
  • 50g of parmesan, grated

For the creamy vegetables

  • 200g of cauliflower, broken into florets
  • 200g of broccoli, broken into florets
  • 70g cavolo nero (or kale/cabbage), shredded
  • 1 onion, finely sliced
  • 1 clove of garlic, finely chopped
  • 200g of creme fraiche
  • 1 veggie stockpot/cube
  • A heaped teaspoon of cornflour, mixed with a little water
  • Mixed herbs (we went with thyme and parsley)
  • Salt & pepper
  • A few sprays of oil

What you'll need

This diet-friendly recipe is possible with:

Lo-Dough Southern Style Coating

Lo-Dough Southern Style Coating

Regular price £0.99 £4.59
Out of stock


  1. Preheat your oven to 200C.
  2. Add your cauliflower florets to a pan with enough boiling water to just cover them. Add the stock pot and an extra pinch of salt and cook for 3-4 minutes. Drain, but save the water.
  3. Gently fry the onion and garlic until softened than add the vegetable water you retained, the creme fraiche and the cornflour. Bring to the boil to thicken. Add all the veg (the cooked cauliflower, the raw broccoli and cavolo nero) and herbs to the sauce and stir until coated. Check for seasoning and transfer to a baking dish.
  4. In a separate bowl, mix the cheeses and the crumb together. Scatter the cheesy crumb over and bake for approx. 30 minutes until the top is golden and the veg and sauce a bubbling underneath. Serve.

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