PEGGY'S SMOKED GOUDA CAULIFLOWER
1 large head cauliflower (about 1 3/4 to 2 pounds trimmed)
1 medium onion, slivered (about 6 ounces after trimming)
1 tablespoon butter
8 ounces cream cheese, softened
8 ounces smoked Gouda cheese, rind removed and grated (7 1/4 ounces after trimming)
Salt and pepper, to taste
Cut the cauliflower into bite-size pieces. Steam or microwave until tender. I put mine in a large, covered casserole dish and microwaved it on HIGH about 10-12 minutes, stirring a couple of times to redistribute the cauliflower. You don't need to add any water if you're microwaving it.
Meanwhile, heat the butter in a medium skillet and cook the onion until caramelized.
Put the cauliflower in a greased 9x13" baking dish (see my comments below) and break up the florets a little with a fork. Stir in the cream cheese; blend well then stir in the onions. Season to taste with salt and pepper. Add all but about 3 ounces of the Gouda cheese. Sprinkle the remaining Gouda over the top and bake at 350º for 30-35 minutes or until bubbly and browned on the top.
Makes 6-8 servings
Per 1/6 Recipe: 332 Calories; 26g Fat; 16g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs
Per 1/8 Recipe: 249 Calories; 20g Fat; 12g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
I altered this recipe from Peggy's blog. Her original recipe can also be found on page 45 of "Low-Carbing Among Friends - Vol.1".
I didn't know what I'd do with the 2 leftover ounces of cream cheese so I threw in the whole block and also put in the whole 8 ounces package of Gouda that I'd bought (actually about 7 1/4 ounces after I'd trimmed off the rind). I also thought that some caramelized onions would go nicely in this so I added some. Peggy layered her cauliflower and cheeses but I mixed everything together to keep it simple. The layers would have been very thin in any case. Make sure that you buy real smoked Gouda cheese and not the processed kind which can have carbs from added sugar.
I baked mine in two 6-cup baking dishes that are 8x6" so that I could freeze half. I served this with steak. This is a delicious casserole but I think I'll just use cheddar or Swiss cheese in it next time. The smoked Gouda was very expensive and when you cook with smoked cheese the smoky flavor pretty much disappears. I've been disappointed by that every time I've splurged on smoked cheese for a recipe. The smoke flavor even disappears just melting the cheese on top of a burger. I guess that smoked cheese is meant to be eaten cold.
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