March 8, 2014

Pepperoni Cauliflower Casserole

For the Puree:
1 medium head of cauliflower
3 Tbsp Heavy Cream
1 Tbsp Butter
8 slices pepperoni
1/4 cup shredded mozzarella cheese
salt and pepper to taste

For the Casserole:
12 slices pepperoni
1/2 cup shredded mozzarella cheese

For the Puree:
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 3 Tbsp of cream and 1 Tbsp of butter and toss to coat. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower again with creamy butter mixture. Microwave for another six minutes on high.
Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.
For the Casserole
Spread the cauliflower puree into an 8 x 8 oven proof casserole dish that has been sprayed with a cooking spray. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 for about 20 minutes. OR you could microwave this for 5 minutes. Serve hot.

Serving Size: approximately 3/4 cup
Approximate nutrition info per serving: 207 calories, 15g fat, 4.75g net carbs, 10g protein

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