Macaroni And Cheese..not!

Recipe By Garth Lamson & Rick Speigner
Category Atkins; Main Dish; Pasta; Side Dishes
Main Ingredient Califlower
Cuisine Style American Soul
Yield 12 Serving
Preparation Time 10 min
Cooking Time 35 min
Equipments Casserole Dish; grater; measuring cups; measuring spoons; Sieve; Steamer; whisk

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
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!!
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.
You are looking at 10-12 side-dish servings. Perfect for the BBQ side. Add things if you would like, chopped meat, SPAM, maybe some brocolli? I know one person that adds tofu. Whatever flips your lid.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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