Low Carb Cauliflower Noodle Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a redo of a yummy recipe ( /Cauliflower-Noodle-Casserole-198960) to make it low carb. Ingredients:
2 cups baby portabella mushrooms, sliced |
6 cups cauliflower |
1 (8 ounce) package shiritaki noodles (fettuccine noodle substitute) |
1 cup chicken broth |
1/4 cup chopped onion |
1 tablespoon minced garlic |
4 tablespoons light sour cream |
1 tablespoon light cream cheese |
1/4 cup grated parmesan cheese |
1 teaspoon sea salt |
Directions:
1. preheat oven to 375 degrees.
2. chop cauliflower into about 1/2 inch pieces, steam or boil for 10 minutes until crisp-tender.
3. Prepare Noodles according to package directions.
4. spray medium side skillet with oil, heat skillet over medium heat. Place onion and garlic in skillet when warm. Stir fry for about 1 minute. Add mushrooms and chicken broth, and cook until mushrooms are tender, about 5 minutes.
5. Remove pan from heat and stir in sour cream, cream cheese, salt, and parmesan cheese.
6. Combine all ingredients in a casserole dish. Bake for 30 minutes until heated throughout.
7. Tofu Shirtaki Noodles, per 8oz package, calories 40, fat 1g, sodium 30mg, Carbs 6, Fiber 4g, Sugar 0g, Iron 4%, Vitamin C 2%. You can find them at most health food stores, including Whole Foods, in the refrigerator section (near Tofu).
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