LOW-CARB STUFFED CAULIFLOWER RECIPE BY TASTY
Here's what you need: ground beef, onion, garlic, tomato paste, tomato, egg, chili flake, dried oregano, fresh basil, fresh sage, pepper, salt, cauliflowers, butter, flour, milk, grated parmesan cheese, pepper, salt
Provided by Pierce Abernathy
Categories Lunch
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400˚F (200˚C).
- For the ground beef filling, combine ground beef, onion, garlic, tomato paste, tomato, egg, chili flakes, oregano, basil, sage, pepper, and salt in a large mixing bowl until fulling incorporated. Set aside.
- Remove the whole stem from the cauliflower making sure to leave the head fully intact.
- Boil the cauliflower in a pot of water over high heat for 8-10 minutes or until fork-tender.
- Remove the cauliflower from the pot and place on parchment paper-lined baking sheet.
- Carefully remove any remaining stem making sure there is space for the filling.
- Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head of cauliflower.
- Cover inverted head of cauliflower with aluminum foil and bake in preheated oven for 30 minutes, or until ground beef mixture is cooked through.
- Preheat oven to broil.
- For the bechamel, melt butter in a saucepan over medium heat.
- Mix in flour and stir until mixture lightly browns, about 2 minutes.
- Stir in the milk and allow mixture to thicken, about 5 minutes.
- Add in the Parmesan, salt, and pepper and mix until fully incorporated and has the consistency of a thick batter.
- Remove aluminum foil from stuffed cauliflower.
- Cover the cauliflower in bechamel sauce and a sprinkle of Parmesan cheese.
- Broil for 5 minutes or until bechamel lightly browns.
- Garnish with more Parmesan and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 24 grams, Sugar 7 grams
LOW-CARB, TWICE-BAKED CAULIFLOWER CASSEROLE
A twist to the twice-baked potato, for those looking for an alternative.
Provided by buddyboy02
Categories Cauliflower Side Dishes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Mash, using a potato masher, leaving some chunks.
- Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into the mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top.
- Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 10.5 g, Cholesterol 46.3 mg, Fat 15.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 639.9 mg, Sugar 3.7 g
STUFFED CABBAGE, LOW CARB, LOW FAT, BIG FLAVOR
Ok, so how can something that's low carb AND low fat be so tasty? Trust me, this recipe is a keeper. I took the idea of using chopped cauliflower from Blane Jelus, (Blane's low carb kitchen) and applied it to my own stuffed cabbage recipe.
Provided by CHRISSYG
Categories Poultry
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300degrees Fahrenheit.
- Core head of cabbage with the tip of a very sharp knife.
- Place in pot of boiling water (enough to completely cover).
- As the leaves begin to soften, pull them off and return head to the water.
- Cut the large thick vein off the back of each leaf in a deep V pattern.
- Mix together the next ten ingredients.
- Place just enough meat mixture on the cabbage leaves so that you can roll up without squishing out the sides. Work from the thickest side towards you, fold over the meat, then fold the sides in and finish rolling away from you.
- Place in glass baking dish, seam side down. Finish stuffing all cabbage leaves with the meat mixture.
- In a large bowl, stir together crushed tomatoes, thyme both peppers, brown sugar substitute and water, (just enough to thin out).
- Pour tomato mixture over the stuffed cabbage, and cover tightly with aluminum foil.
- Bake at 300 about 1-1/2 hours (Until cabbage is quite soft).
Nutrition Facts : Calories 423, Fat 16.7, SaturatedFat 5.1, Cholesterol 140, Sodium 1190.1, Carbohydrate 33.7, Fiber 10.7, Sugar 18.9, Protein 38.7
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