I adore potato gratins of all kinds, but expecially the kind that uses
cooked potatoes and the same egg/cream mixture as a quiche. Of course, I
haven't had one since March when I was DXed.

So, since potatoes are out, I tried doing the same thing with cauliflower. I
added some curry powder, since I noted that Thomas Keller uses it in his.
Not enough to give it a strong curried flavor, just enough to give it more
interest as an undertone. It actually was a very simplified version of the
usual potato gratin--no sauteed onion, no sausage or meat of any kind. And
it was delish!

Preheat oven to 400F.Cut a head of cauliflower into large florets. Bring a
large pot of salted water to the boil, add cauliflower and return to boil.
Cook for about 9 minutes until tender but not mushy. (Test because if your
florets are smaller it will be quicker. I did not use the core, and didn't
engage in any of the stem-peeling and so forth that is sometimes
recommended.) Drain and plunge into cold water to stop cooking. Set aside to
drain fully.

Spray a shallow gratin dish with PAM or the equivalent, or butter or oil it
lightly. Arrange the cauliflower in it with mostly heads up. (I use an
11-inch oval.) Coarsely grate some extra sharp cheddar cheese--about two
ounces--and spread over and among the cauliflower.

Beat 3 eggs with 1 1/2 cups heavy cream, about 1 tsp curry powder, about 1/3
tsp salt. Pour over cauliflower. Grind fresh pepper over all.

Pop into top third of oven, turn heat down to 375F, and bake until nicely
browned and center is set when probed with knife (no runny egg/cream
mixture), about 50-60 minutes. (Hypothetically it could be done in 40, but
that NEVER happens chez moi.)

Not low-cal, but definitely low-carb and a satisfying comfort food
alternative to potatoes.