Smoked Gouda Cauliflower
This recipe was inspired by one in Dana Carpender’s 500 Low-Carb Recipes. Most people do not cook cauliflower casseroles with this particular cheese and it doesn’t melt easily. But once it DOES melt, it truly transforms the ordinary into the sublime. It is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles. This recipe also appears in Volume 1 of Low Carbing Among Friends (click for more) by best-selling author Jennifer Eloff and other talented chefs. There are 5 volumes already released and two more due out soon! More info on their Facebook page here: You can order Vol. 1 or the entire set from here or at Amazon.com.
INGREDIENTS:
1 medium large head cauliflower
6 oz. cream cheese, softened
4 oz. smoked Gouda cheese, grated
¼ tsp. coarse black pepper
Dash salt
Optional: chopped chives or green onion to top
DIRECTIONS:
Cut up cauliflower into manageable pieces and boil or steam until tender. Drain off any water and mash the chunks up slightly with a fork (do not puree, however). Stir in softened cream cheese until it is melted and blended well. Grease glass casserole dish and spoon half the cauliflower mixture in. Sprinkle with half the grated smoked Gouda. Spoon remaining cauliflower into dish and top with rest of Gouda cheese. Sprinkle with just a dash of salt, as the cheese has a lot of sodium. Bake at 350º for 20-30 minutes or until bubbly.
INGREDIENTS:
1 medium large head cauliflower
6 oz. cream cheese, softened
4 oz. smoked Gouda cheese, grated
¼ tsp. coarse black pepper
Dash salt
Optional: chopped chives or green onion to top
DIRECTIONS:
Cut up cauliflower into manageable pieces and boil or steam until tender. Drain off any water and mash the chunks up slightly with a fork (do not puree, however). Stir in softened cream cheese until it is melted and blended well. Grease glass casserole dish and spoon half the cauliflower mixture in. Sprinkle with half the grated smoked Gouda. Spoon remaining cauliflower into dish and top with rest of Gouda cheese. Sprinkle with just a dash of salt, as the cheese has a lot of sodium. Bake at 350º for 20-30 minutes or until bubbly.