Tuesday, March 29, 2016
This was a tasty dish and different to the usual cauliflower and cheese sauce recipes. You’ll refer back to this recipe again and again.
1 large head cauliflower
4 oz regular cream cheese* (125 g)
3 tbsp butter (45 mL)
1/3 cup Low-Carb Milk, OR whipping cream (75 mL)
3/4 tsp salt (3 mL)
1/8 tsp white pepper (0.5 mL)
2/3 cup grated Cheddar cheese (150 mL)
1/4 tsp lemon juice (1 mL)
1/8 tsp paprika (0.5 mL)
Break cauliflower into florets. In large casserole dish, place cauliflower and a little water. Microwave on high power 9 minutes or just until tender or cook in boiling water until just tender. Drain well. Place in greased 9 x 13-inch (3 L) glass dish.
Cheese Sauce: In nonstick pan or pot, combine cream cheese, butter, Low-carb Milk, page___, OR whipping cream, salt and white pepper. Whisk occasionally. Stir in Cheddar cheese until it melts and sauce is smooth. If necessary, add a tablespoon (15 mL) of water.
In bowl with electric mixer, beat egg whites with lemon juice until stiff. Add egg yolks one at a time, while beating until thick and creamy. Fold egg mixture into Cheese sauce and pour over cauliflower. Sprinkle with paprika and bake in 350°F (180°C) oven 20 minutes.
Yield: 8 servings
8.2 g protein
17.5 g fat
1.0 g fiber
3.3 g net carbs
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For other great Low-Carb, Gluten-Free recipes by the team & me: