Friday, February 12, 2010

Cauliflower Casserole

During all of my reading and research for Mardi Gras recipes I happened to read a menu from the legendary Commander's Palace restaurant in New Orleans. Commander's Palace has been a New Orleans landmark for 130 years, its history monumental; a restaurant with soul and a warm family atmosphere. This menu featured a simple dish with cauliflower. I loved the idea of its effortless preparation and delicate taste. I made some simple substitutes to reduce the carbohydrates and cut back a little fat but this recipe has been adapted from it. Something delicious enough for company or a holiday table yet easy enough for a weeknight meal and is delicious with just about any protein. I hope you enjoy.

Cauliflower Casserole


1 medium head of cauliflower, cut into florets
1/2 cup water
2 Tbsp. unsalted butter
1/3 cup almond flour
1/4 cup parmesan or romano cheese, grated
1/4 cup parsley, chopped
1 clove garlic, minced
salt and pepper
Preheat oven to 375'

Arrange cauliflower in a casserole dish and add the water. Dice 1 tablespoon of the butter into small pieces and dot across the top. Season with salt and pepper if desired. Bake for 30 minutes.

While the cauliflower is in the oven, melt the other tablespoon of butter and combine it with the almond flour, cheese, parsley and garlic. Season with black pepper. Work it together with a fork to moisten all of the ingredients. It will take a minute or two to come together. After the cauliflower has cooked for the 30 minutes, remove from oven and sprinkle the almond flour mixture across the top. It should coat the top liberally. Return to oven and cook an additional 20 to 30 minutes, until the top is golden brown and the cauliflower is tender and all of the water has evaporated.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 172.0
Total Fat 12.6 g
Saturated Fat 5.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.3 g
Cholesterol 20.5 mg
Sodium 165.2 mg
Potassium 488.7 mg
Total Carbohydrate 10.4 g
Dietary Fiber 4.8 g
Sugars 0.1 g
Protein 6.4 g

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