COMPANY CAULIFLOWER CASSEROLE
Special enough for company! The flavor can be changed
up by the cheese you choose for the cheese sauce. I used Monterey Jack that was slightly aged...it was very good in this dish. I can imagine Cheddar cheese would be good and would add some nice color too.
florets (11
oz; 312 g)
3 tbsp bacon fat, OR olive oil (45 mL)
2/3 cup
finely chopped onion (150 mL)
2/3 cup
finely sliced celery (150 mL)
1 lb fresh mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
(Use 3/4 cup (175 mL) Monterey Jack cheese, OR your cheese of choice)
Preheat
oven to 350°F (180°C).
In
large pot, cook cauliflower florets in salted, boiling water until not quite
tender. Place in 2-quart (2 L)
casserole dish.
In
nonstick frying pan, in 2 tbsp (30 mL) bacon fat, over medium heat, cook onion
and celery until celery is soft. Scatter
vegetables over top of cauliflower in casserole dish.
In
nonstick frying pan, toss mushrooms in bacon fat, OR olive oil. Place lid on pan slightly ajar. Cook until moisture evaporates. Sprinkle with seasoning salt and toss. Stir fry 1 or 2 minutes more. Place mushrooms on top of cauliflower.
Cheese
Sauce: Prepare Cheese Sauce. Pour over vegetables and stir to
combine. Place in oven 25 to 30 minutes,
or until casserole is hot and bubbly.
Yield: 8 servings
1 serving
203.3
calories
6.5
g protein
17.6
g fat
1.8 g fiber
5.0
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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