Cauliflower Parmesan

Cauliflower Parmesan

Everyone who has tried it LOVES IT!!  Everyone has requested the recipe.  These taste like cheesy mashed potatoes.

Ingredients:

 Two pictures are shown because I have made it multiple ways depending on where I am and what cooking utensils I have.

1 head of Cauliflower OR 2 bags of Cauliflower Rice OR 3 cups of Riced Cauliflower
1/2 cup Heavy Cream
1/2 cup grated Parmesan Cheese
Salt
Pepper

Directions:

(Directions labeled with an A are if you are cutting up a head of cauliflower.
 Directions labeled with a B are if you are using frozen already riced cauliflower.)

1A.  Run the Cauliflower through the slicing disk or grating disk on your food processor.  Put in a microwaveable casserole dish with a small amount of water and microwave on high for about 5 minutes.  Drain and put into a large, heavy skillet.

1B.  Microwave the frozen Riced Cauliflower per the bags directions.  Put into a large, heavy skillet.  (We like the Savory Herb Riced Cauliflower by Birds Eye, but we have used others depending on what we can find at the store.)

2.  Turn heat to low.

3.  Add the Heavy Cream and Parmesan Cheese.  (Personally, I add it until I like the looks of it, most of the time it is more than 1/2 a cup.)

4.  Let it simmer for about 5 minutes or until cheese is melted.

5.  Add Salt and Pepper to taste.  Serve as a wonderful side instead of potatoes!

 Yield: 4 servings, each with 2 grams of carbohydrates, a trace of fiber, and 5 grams of protein.
(Of course all of this depends on what cauliflower, cheese, and cream you use.  This will give you a rough estimate.)

 Taken from:  Carpender, Dana (2011-04-01). 300 15-Minute Low-Carb Recipes: Hundreds of Delicious Meals That Let You Live Your Low-Carb Lifestyle and Never Look Back (p. 243). Fair Winds Press. Kindle Edition.