Monday, August 3, 2020

CAULIFLOWER PUFF



CAULIFLOWER PUFF
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
Cheese Sauce:
4 oz  regular cream cheese* (125 g)
3 tbsp butter (45 mL)
1/3  cup Low-Carb Milk, OR whipping cream (75 mL)
3/tsp salt (3 mL)
1/tsp white pepper (0.5 mL)
2/3  cup grated Cheddar cheese (150 mL)
4 eggs
1/tsp lemon juice (1 mL)
1/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
1 serving
203.1 calories
8.2 g protein
17.5 g fat
1.0 g fiber
3.3 g net carbs 

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