| Ingredients |
16 oz Cauliflower, finely chopped
5 oz Grueyere, grated
5 oz Tasty Cheddar Cheese, grated
1 1/2 tbsp Protein Powder
1 1/2 tsp Salt
1 1/2 tsp Dry Mustard
1/4 tsp Ground Pepper
1/8 tsp Cayenne
1/8 tsp Ground Nutmeg
1 1/2 cups Cream, as required
3 large Eggs
3/4 tsp Worcestershire Sauce
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| Preparation |
1. Preheat oven to 160C/350F. Lightly butter 9x13x2-inch glass baking dish. Grate your cauliflower or slice thinnly so they resemble macarono. Blanch or steam your califlower until just tender but still firm to bite. Drain califlower. Transfer to prepared dish. Mix in first cheese.
2. Mix together protien powder, salt, mustard, black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain. Gradually whisk in cream. Add eggs and Worcestershire sauce; whisk to blend. Pour over califlower mixture; stir to blend. Sprinkle grated cheddar (tasty) cheese over.
3. Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 mins. Remove from oven; let stand 10 mins to thicken slightly (sauce will be creamy).
I served this with a few polish kielbasa. Very tasty!!
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Per Serving: 215 Calories; 19 g Fat; 12 g Sat Fat; 66 mg Cholesterol; 440 mg Sodium; 3 g Carb; 1 g Fiber; 9 g Protein. |
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