Post by Loupy on Jul 30, 2017 12:16:47 GMT -7
JALAPENO POPPER CAULIFLOWER CASSEROLE (LOW CARB AND GLUTEN FREE)
From: Mellissa @ www.ibreatheimhungry.com/2013/08/jalapeno-popper-cauliflower-casserole-low-carb-and-gluten-free.html
Creamy, cheesy, spicy – this recipe has it all! Super kid friendly (and picky husband friendly too), this recipe makes a great low carb side dish, though I’ve also eaten it with a salad as a main course. I hope you guys will love it at least as much as I do! Serve as a side, or with a salad for a main dish!
Yield: 6 servings
INGREDIENTS
For the puree:
1 head of cauliflower
2 Tbsp heavy cream
1 Tbsp butter
1/4 cup sharp cheddar cheese, shredded
1 Tbsp raw jalapenos, chopped
1/4 tsp garlic powder
salt and pepper to taste
For the cream cheese layer:
6 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup salsa verde
For the topping:
3/4 cup colby jack cheese, shredded
1/4 cup raw jalapenos, sliced (seeds removed)
INSTRUCTIONS
For the puree:
Clean and trim the cauliflower, breaking it into medium sized pieces.
Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
Microwave, uncovered, on high for 10 minutes.
Stir to coat cauliflower with cream/butter mixture.
Microwave for another six – eight minutes on high (or until cauliflower is tender).
Remove from the microwave and put into a high speed blender or food processor along with the cheese, jalapenos, and garlic powder.
Puree until smooth (or you can leave it chunky if you prefer.)
Season generously with salt and pepper to taste.
For the cream cheese layer:
Put the cream cheese in a microwave safe bowl and nuke for 30 seconds to soften.
Add the shredded cheese and salsa verde, mixing thoroughly.
It should be very spreadable – if not, nuke for a few more seconds.
To assemble the casserole:
In a medium-sized oven proof dish (approximately 8 x 8), spread out a thick layer of cauliflower puree.
Spread the warm cream cheese mixture on top of the puree.
Top with a layer of shredded colby jack cheese, and sliced jalapenos.
Bake at 375 degrees for about 20 minutes, or until the cheese is completely melted.
You can finish it under the broiler for a couple of minutes to brown further if you’d like.
Alternatively, microwave on high for about 6 – 8 minutes, or until the cheese is melted and the casserole is heated through. Serve hot.
Optional – top with cooked, crumbled bacon before serving.
NOTES
Approximate nutrition info per serving: 336 calories, 29g fat, 3.8g net carbs, 13g protein
From: Mellissa @ www.ibreatheimhungry.com/2013/08/jalapeno-popper-cauliflower-casserole-low-carb-and-gluten-free.html
Creamy, cheesy, spicy – this recipe has it all! Super kid friendly (and picky husband friendly too), this recipe makes a great low carb side dish, though I’ve also eaten it with a salad as a main course. I hope you guys will love it at least as much as I do! Serve as a side, or with a salad for a main dish!
Yield: 6 servings
INGREDIENTS
For the puree:
1 head of cauliflower
2 Tbsp heavy cream
1 Tbsp butter
1/4 cup sharp cheddar cheese, shredded
1 Tbsp raw jalapenos, chopped
1/4 tsp garlic powder
salt and pepper to taste
For the cream cheese layer:
6 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup salsa verde
For the topping:
3/4 cup colby jack cheese, shredded
1/4 cup raw jalapenos, sliced (seeds removed)
INSTRUCTIONS
For the puree:
Clean and trim the cauliflower, breaking it into medium sized pieces.
Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
Microwave, uncovered, on high for 10 minutes.
Stir to coat cauliflower with cream/butter mixture.
Microwave for another six – eight minutes on high (or until cauliflower is tender).
Remove from the microwave and put into a high speed blender or food processor along with the cheese, jalapenos, and garlic powder.
Puree until smooth (or you can leave it chunky if you prefer.)
Season generously with salt and pepper to taste.
For the cream cheese layer:
Put the cream cheese in a microwave safe bowl and nuke for 30 seconds to soften.
Add the shredded cheese and salsa verde, mixing thoroughly.
It should be very spreadable – if not, nuke for a few more seconds.
To assemble the casserole:
In a medium-sized oven proof dish (approximately 8 x 8), spread out a thick layer of cauliflower puree.
Spread the warm cream cheese mixture on top of the puree.
Top with a layer of shredded colby jack cheese, and sliced jalapenos.
Bake at 375 degrees for about 20 minutes, or until the cheese is completely melted.
You can finish it under the broiler for a couple of minutes to brown further if you’d like.
Alternatively, microwave on high for about 6 – 8 minutes, or until the cheese is melted and the casserole is heated through. Serve hot.
Optional – top with cooked, crumbled bacon before serving.
NOTES
Approximate nutrition info per serving: 336 calories, 29g fat, 3.8g net carbs, 13g protein
