Cauliflower and Mushroom Casserole
ChefRhonda PlataDifficultyIntermediateInstead of cornstarch, arrowroot powder thickens this creamy, comforting casserole for a dinner or side dish that's filling, low-carb, and vegetarian. You (and your family) will absolutely not miss the meat.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 173
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 13g5%
- Dietary Fiber 4g16%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 375ºF (190ºC).
Add the cauliflower to a pot of salted boiling water. Boil for five to seven minutes or until cooked halfway. Drain and set aside.
Melt the butter in a pan. Add the mushrooms and sauté over high heat for five to six minutes or until golden brown.
In a medium bowl, add the arrowroot powder. Slowly add the half & half, whisking continuously.
Pour the half & half mixture over the mushrooms in their pan. Whisk and bring to a boil. Reduce the heat to medium-low and cook, whisking constantly, for about five minutes or until thickened.
Season the mixture with salt and pepper. Add the cauliflower to an oven-safe dish. Pour the sauce into the dish and top with bread crumbs.
Bake in the oven for 15 to 20 minutes. Top with parsley and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 375ºF (190ºC).
Add the cauliflower to a pot of salted boiling water. Boil for five to seven minutes or until cooked halfway. Drain and set aside.
Melt the butter in a pan. Add the mushrooms and sauté over high heat for five to six minutes or until golden brown.
In a medium bowl, add the arrowroot powder. Slowly add the half & half, whisking continuously.
Pour the half & half mixture over the mushrooms in their pan. Whisk and bring to a boil. Reduce the heat to medium-low and cook, whisking constantly, for about five minutes or until thickened.
Season the mixture with salt and pepper. Add the cauliflower to an oven-safe dish. Pour the sauce into the dish and top with bread crumbs.
Bake in the oven for 15 to 20 minutes. Top with parsley and enjoy!
