Carol's Cauliflower Bake
Prep:
|
Cook:
2-3 servings
.svg){kind=icon}
Unknown
Ingredients
⅓-½ fresh cauliflower, steamed or boiled
1 extra large or 2 small eggs
¼-½ cup melted butter
2 TBSP almond flour
salt and pepper and herbs of your choice
4 fresh mushrooms sliced
½ cup dry curd cottage cheese
½ large sweet onion, sliced
No items found.
⅓-½ fresh cauliflower, steamed or boiled
1 extra large or 2 small eggs
57-113 grams melted butter
2 TBSP (30 ml) almond flour
salt and pepper and herbs of your choice
4 fresh mushrooms sliced
105 grams dry curd cottage cheese
½ large sweet onion, sliced
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions and mushrooms in a skillet until onions are well browned, almost crisp.
- Place cauliflower, DCCC, eggs, seasonings, ⅓ of the melted butter, and almond flour in bowl of food processor or mixer or use stick blender.
- Blend until creamy.
- Remove from processor/mixer, and fold in onions and mushrooms.
- Allow the remaining melted butter to get hot in a Pyrex pie plate.
- Pour in cauliflower mixture and bake 25 minutes or until bottom and sides are well browned.
- Cool a few minutes before serving.
No items found.
Nutritional Info
Storage
Notes
I called this dish "I Can't Believe It's Not Potato!"
Used with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments