Cauliflower Mushroom Casserole

Cauliflower Casserole

As we are approaching Thanksgiving, we are all thinking about the good stuff we will be eating. For some of us, the traditional dishes are the most special. If you are trying to get low-carb, here is a spin on the traditional green bean casserole that turned out pretty delicious.

First of all, take a full head of cauliflower and cut up in small pieces. I put those in a baking dish in the oven to get the cooking process going. Then I put one yellow onion in a small pan to caramelize. Here’s the sauce that you will pour over everything.

1 Can of Cream of Mushroom Soup
1/2 cup Half and Half and 1/2 cup of Milk
1/4 cup of Sour Cream
1/4 Shredded Mexican Cheese
Salt, Pepper, Garlic Power and Dried Thyme
1/4 cup water to thin out sauce

After the cauliflower has cooked for about 10 minutes, I added a small flat of mushrooms on top to start to get them roasting as well. Stir vegetables after about 6 minutes. Once your onions are ready, pour your sauce over the vegetables and stir a bit. Top with onions, then sprinkle with cheddar cheese. Cook for about 30 minutes until top is golden brown. Let set and serve.

If you want to go the more traditional route, you could top with the fried onions, but those have a bit more carbs than the caramelized onions.


Zucchini Lasagna Recipe

I finally tried this zucchini lasagna recipe the other day and was amazed at how great it turned out. I didn’t even miss the noodles. I only used about half of the Italian sausage I cooked and saved the rest for other recipes. I also used the same pan and the grease to quickly fry the strips of zucchini I cut with my mandolin. Frying them briefly helps remove some of the water as does putting them on a paper towel after grilling. For the sauce, you can make your own or use something pre-made. I also put a little bit of the cooked sausage in the marinara sauce.

In a large bowl, mix the cottage cheese, the egg, the Parmesan cheese and 1/2 cup of the Mozzarella cheese. I added most of the diced tomatoes and about 2/3 of the Italian Sausage into the mixture as well. Add salt and pepper along with 1/2 Tablespoon of Italian Seasoning. In an 8×8 pan, spread a little of the sauce in the bottom of a greased pan. Add your first layer of zucchini then top with cheese mixture, then top that with about 1/2 cup of Mozzarella. Add your next layer of Zucchini and cheese mixture. In this middle layer, I also added any left over diced tomatoes and sausage and then topped all that with Mozzarealla. I put a little bit of sauces in the middle layer, then added the final layer on top of that. After the third layer, top with remaining cheese and add a little bit of sauces across the top. Avoid using too much sauce as the recipe can easily become runny.

  • 1/2 pound Italian Sausage
  • 3 Medium Zucchini
  • 1 egg
  • 1 1/2 cups cottage cheese
  • 3 cups Mozzarella Cheese
  • 1/2 cup Parmesan Cheese
  • 2 Medium Tomatoes diced
  • 3 cups of Marinara Sauces

I baked in a 375 degree for about 30 minutes with the first 10 minutes uncovered. I then covered with Aluminum Foil until there was about 5 minutes left, then removed it to let the cheese on top brown a little bit. Make sure you give yourself plenty of time for the lasagna to sit and cool so all the cheese sets.