I love my Vegetable Au Gratin dish and make it often enough that I've perfected the recipe.  The topping is now crispy and much nicer and I changed the recipe instructions a bit.

  You can serve this to your family and take along to parties and so on.  It’s really good!  Instead of carrots, you can add another veggie of your choice.   Let me think.  Fresh pumpkin cut in chunks and cooked would be a nice lower-carb alternative to the carrots and would add the orange color.  Mushrooms and leeks are two lovely veggies that would go well in this casserole.  I overcooked the crumb topping - became too brown, however, it was still good!

1 medium cauliflower head
3 small carrots (you can use pumpkin)
2 chayotes (you can use mushrooms or leeks)
1/2  cup shredded Monterey Jack cheese (125 mL)
1/3  cup Gluten-Free Bake Mix (75 mL) - OR a mix of 1/4 cup almond flour, 1 tbsp coconut flour
2 tbsp butter, melted (30 mL)

In large pot, place cauliflower chunks and sliced carrots.  Add hot water to cover.  Cook until tender.  In separate pot, cook sliced chayotes in boiling water, about 14 minutes.  Drain vegetables.  Place vegetables in pretty oval 2-qt (2 L) capacity casserole dish or in 9 x 13-inch (2 L) casserole dish.  Place vegetables in 350°F (180°C) oven until piping hot.

Prepare Cheese Sauce (double the recipe and add 1/2 tsp (2 mL) salt).  Pour hot sauce immediately over hot vegetables.  Sprinkle with a little extra shredded cheese and bake 5 or 10  minutes more.  Remove and sprinkle with crispy topping and serve.

Topping:  In small bowl, combine Monterey Jack cheese, Gluten-Free Bake Mix and melted butter. Sprinkle in glass pie dish or something similar.  Bake in oven until crispy and evenly brown – usually about 25 to 30 minutes.  Check after 25 minutes.

Yield:  10 servings
1 serving
290.0 calories
10.2 g protein
24.6 g fat
6.1 g net carbs