Smoked Cauliflower
1 head cauliflower - cooked and mashed w/ potato masher (potatoes NEVER tasted
this good!!!)
1 8 oz brick of cream cheese softened
1/2 roll of sausage cooked and crumbled (I'm trying italian sausage next!)
smoked gruyere cheese (or any smoked cheese)
Mix cream cheese, cauliflower, and sausage. Put 1/2 of mixture in cassarole
dish, top w/ slices of cheese. add remaining cauliflower mixture - top w/ cheese
Bake at 350 until warm throughout - smoked gruyere will not look melted. Enjoy!
The carb count is LOW! My book has 1/2 cup of cauliflower at 3 gms of carbs w/ 2
gms of fiber - ONLY 1 GM OF CARBS for 1/2 cup!
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Stuffed Mushrooms
1 lb. Sausage tube- the breakfast type
1 Pkg. Cream Cheese
1 lb. Mushrooms - medium white
Brown sausage, drain, mix in cream cheese.
Remove mushroom stems, use paring knife to make the hole for stuffing bigger,
and stuff. Save stems and insides in freezer for sautéed mushrooms the next time
you have steak.
Bake at 350° for 20 minutes.
MOCK POTATO DUMPLINGS
1/2 Head Cauliflower (1C. Mashed)
2 Eggs, beaten
1/2 C. Grated Parmesan Cheese
1 t. Parsley
1 t. Nutmeg
4 T. Soy Flour
1 T. Salt (or to taste)
4 T. Butter
Boil cauliflower until soft, for about 25
minutes. Mash with fork or potato masher. Add eggs, Parmesan cheese, parsley,
nutmeg, and soy flour. Shape into walnut size balls. Bring large pot of water
to rolling boil. Add salt. Drop cauliflower balls into water. When they rise,
remove with slotted spoon. Heat butter in skillet. Fry balls until brown on
all sides. Drain on paper towel.
Revisement:
I add more soy flour to make dough stiffer and I fry some bacon and add bacon
pieces to batter and fry in bacon grease. They make great hashbrown substitutes
when fried fattened out.