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Thursday, August 6, 2015

CAULIFLOWER MUSHROOM CASSEROLE





CAULIFLOWER MUSHROOM CASSEROLE
A very showy vegetable casserole, creamy and rich with great flavor!  For me, vegetables are practically the most important part of the meal.  They can make or break a meal.  Check out that beautiful steak...it needs to be adorned on the side with lovely, tasty veggies.  Those are our good carbs.  Veggies never made me fat.  White flour, sugar and sugar-filled chocolate sure did.  Needless to say, I rarely eat those things.  They are so bad for our bodies in any case.  The late Dr. Atkins used to call those items anti-nutrients.  Notice I don't call them food.  There's a reason!

6 cups chopped cauliflower (1.5 mL)
1 tbsp bacon fat (15 mL)
8 oz sliced mushrooms (250 g)
Seasoning salt, to taste
Black pepper, to taste
2 cups grated Cheddar cheese, (500 mL)
  divided
3/4  cup mayonnaise (175 mL)
3/4  cup sour cream (175 mL)
1 tsp salt (5 mL)
6 slices bacon, cooked crisp and crumbled

Preheat oven to 375°F (190°C).

In large pot, cook cauliflower in boiling water until soft, about 10 minutes.  You may steam the cauliflower instead, if desired.  Drain cauliflower in a colander over a large bowl.

In frying pan, in bacon fat, over medium heat, fry mushrooms until moisture has evaporated from pan and mushrooms are turning brown in spots.  Sprinkle with seasoning salt and black pepper, to taste.

In large bowl, combine 1 cup (250 mL) Cheddar cheese, mayonnaise, sour cream and salt.  Add cauliflower and mushrooms and stir to combine.  Place the mixture in 2-qt (2 L) casserole dish.  Sprinkle with remaining cheese and crispy bacon bits.  Bake uncovered 25 minutes, or until hot.

Yield:  8 servings
1 serving
288.0 calories
10.6 g protein
26.2 g fat
0.4 g fiber
2.4 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase! 

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