Carols Cauliflower Recipes
CAROL'S CAULIFLOWER BAKE (SCD)
I called this dish "I Can't Believe It's Not Potato!" Carol Frilegh - Canada Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/
Provided by susan 9
Categories Cauliflower
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Saute onions and mushrooms in a skillet until onions are well browned, almost crisp.
- Place cauliflower, DCCC, eggs, seasonings, 1/3 of the melted butter and almond flour in bowl of food processor or mixer or use stick blender. Blend until creamy.
- Remove from stand, remove blade and fold in onions and mushrooms.
- Allow the remaining melted butter to get hot in a Pyrex pie plate.
- Pour in cauliflower mixture and bake 25 minutes or until bottom and sides are well browned.
- Cool a few minutes before serving.
- Serves: 2-3.
- I called this dish "I Can't Believe It's Not Potato!".
- Carol Frilegh.
- - Canada.
- Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/.
Nutrition Facts : Calories 313.6, Fat 25.9, SaturatedFat 15.5, Cholesterol 169.3, Sodium 228.8, Carbohydrate 9.9, Fiber 2.8, Sugar 4.9, Protein 12.6
ROASTED CARROTS AND CAULIFLOWER WITH THYME
My whole family loves this dish, even cold! This goes very well with all roasted meats.
Provided by carina
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g
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