Cauliflower Casserole
I saw a recipe for a similar dish, but it called for two cups of sour cream. I love sour cream but sour cream loves my hips, so it has to go. Then I got the idea of using non-fat cottage cheese in its place. I haven't tried using reduced-fat mayo, and of course cheese is loaded with fat, but at least it's low in carbs.
This dish was an instant hit at our house. Sometimes, if the head of cauliflower is small, it's a little soupy, but still delicious. I suggested a few variations at the end of the recipe and my daughter has even more ideas. This recipe is so basic that you can add pretty much whatever suits your fancy--spice it up if you want, or add other low-carb vegetables. Give it a try!
And now, let's make it!
Oven: 350 degrees
Ingredients
1 head cauliflower, cut in 1.5" cubes
1/2 cup minced onion (more or less to taste)
3 cups cheese (your choice--I used cheddar)
2 cups cottage cheese
1/2 cup mayonnaise
2 TBS minced garlic (more or less to taste)
pepper to taste (we like lots)
Boil or nuke cauliflower until desired tenderness.
Nuke onion until tender. (Don't boil with cauliflower)
While the above two are cooking:
In blender, buzz cottage cheese, mayonnaise, garlic, and pepper until smooth
In a bowl, stir together the above mixture and onions with half the grated cheese.
Drain cauliflower and stir into mixture.
Pour (glob, actually) into a 9x9 pan. Sprinkle remaining cheese on top.
Bake 15 minutes or until cheese is slightly browned.
Variations:
Add 6 strips of diced crisp bacon
Add diced jalapenos
I'm going to try it with half broccoli next time and see how that turns out.
Note: I used a cup of onion and 3 TBS garlic, and of course lots of pepper.
Got any other ideas? Let me know!
