Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads cauliflower
8 ounces cream cheese
1/3 stick butter
2 cups cheddar cheese -- shredded
1 pound bacon
1/3 cup scallion -- chopped
2 teaspoons ThickenThin NotStarch -- optional
Cut cauliflower in chunks and put through shredder blade of food
Place cauliflower in large bowl and microwave for 15 minutes, pausing and
stirring every 5 minutes, or until cauliflower is thoroughly cooked and
Place cauliflower in a fine seive or strainer and press out as much water
as possible. A good way to do this is to place a bowl slightly smaller in
diameter than the seive on top of the cauliflower and press down.
Place the cauliflower back in the food processor, this time with the
chopping blade in place. Puree the cauliflower, adding the cream cheese
and butter, until thoroughly pureed and blended. Stir in cheddar cheese.
Add salt and pepper to taste, and, if desired, ThickenThin NotStarch.
Spoon the cauliflower mixture into an ovenproof casserole dish. Sprinkle
the bacon thickly over the top.
Bake in a preheated 350-degree oven for 30 minutes. Sprinkle scallions
over the top and serve hot.
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Per Serving (excluding unknown items): 775 Calories; 68g Fat (79.3%
calories from fat); 36g Protein; 4g Carbohydrate; 1g Dietary Fiber; 159mg
Cholesterol; 1617mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 10 1/2
NOTES : This casserole can be prepared in advance and refrigerated, but
don't put the bacon on top until you're ready to bake the
casserole. The cooking time will, of course, be longer unless the
casserole is at least brought to room temperature before baking.
The ThickenThin will give a firmer and somewhat drier product. If
you're going to make leftovers (if any) into potato patties or
croquettes, it would probably help.
This recipe completely fooled several non-low carbers, who
absolutely believed it was mashed potatoes.