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.

Ingredients:

1 large head cauliflower

Cheese Sauce:

4 oz regular cream cheese* (125 g)

3 tbsp butter (45 mL)

¹/₃cup Low-Carb Milk, OR whipping cream (75 mL)

³/₄tsp salt (3 mL)

¹/₈tsp white pepper (0.5 mL)

²/₃cup grated Cheddar cheese (150 mL)

4 eggs

¹/₄tsp lemon juice (1 mL)

¹/₈tsp paprika (0.5 mL)

Instructions:

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, 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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