Caribbean style cauliflower au gratin

Caribbean style cauliflower au gratin
  • High protein
  • Low potassium
  • Low salt
  • Vegetarian
  • Main meal
  • Caribbean
  • 1 hour or less
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A low potassium and a low-salt meal that is great for freezing as a ready to eat post-dialysis meal. Just add a crusty roll to complete the meal.


400g cauliflower, cut into florets

150ml semi-skimmed milk

20g unsalted butter

1 heaped tablespoon flour

Pinch of black pepper

1 small onion, finely chopped

60g grated cheddar cheese

To serve

2 crusty bread rolls


  1. Step 1

    Preheat the oven to to 170°C/ 140°C fan/ gas mark 3. Add the cauliflower florets to a pan of water and boil. Allow to boil for 3 minutes, then remove from the heat and drain.

  2. Step 2

    In a separate pan, melt the butter. Remove from the heat and stir in the flour until smooth. Return to the heat and add the milk, whisking to combine and thicken. This will make a roux (white sauce).

  3. Step 3

    Add the black pepper, onion and grated cheese to the white sauce. Stir to combine.

  4. Step 4

    Place the drained cauliflower into an oven proof dish and slowly pour over your sauce.

  5. Step 5

    Place the drained cauliflower into an oven proof dish and slowly pour over your sauce.

  6. Step 6

    Divide into two portions and serve with a crusty bread roll as a complete main meal.

Food facts

The bread roll, flour and milk are the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.

Although this meal does contain some potassium, overall, when keeping to the portion size suggested, this meal is low in potassium and can be enjoyed as part of a low potassium diet. Note, this is not a side dish but a complete meal.

This dish is high in phosphate, mainly due to the cheese and milk, therefore, if you have been prescribed a phosphate binder ensure you take them with this meal.

Note: if you are following a low phosphate diet, be sure to include the milk in this recipe as part of your allowance for the day.

This recipe is high in protein, provided by the cheese and milk. If you have been advised to reduce your protein, then consider replacing the cow’s milk with a rice, oat or almond milk.

Use a gluten-free flour and gluten-free bread rolls.

Once cooked, this dish can be kept in the fridge for up to 3 days and reheated. Can also be frozen before or after cooking in the oven.