Carols Cauliflower Bake Scd Food

EASY BAKED BROCCOLI CASSEROLE (COZY, DOWN-HOME COMFORT FOOD)

Easy Baked Broccoli Casserole (Cozy, Down-Home Comfort Food) image

I get it -- it can be challenging at best, and near impossible at the worst of times to get kids to eat enough green vegetables, especially broccoli. However, that could all be about to change with this fantastic paleo broccoli casserole recipe. It's got plenty of healthy green broccoli florets stashed away underneath a thick and creamy casserole topping of mushrooms, garlic, egg, mayonnaise, mustard, and arrowroot flour. Enjoy a tasty paleo-friendly casserole while making sure your kids eat their veggies too. As an added bonus, it's great for preparing in advance and serving to dinner guests.

Provided by Jess

Yield 1

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 cup mushrooms, sliced
½ red onion, chopped
1 cup homemade or paleo approved store-bought chicken stock
1 tbsp arrowroot flour
1 egg, beaten
1/3 cup homemade or paleo approved store-bought mayonnaise
1 tsp Dijon mustard
¾ pound broccoli florets
salt, black pepper to taste

Steps:

Preheat oven to 350ºF.In a saucepan heat the olive oil over medium heat.Add the onion and cook 5 minutes.Add the garlic and cook for 30 seconds.Add the mushrooms and cook until tender, about 10 minutes, stirring frequently.Add the arrowroot flour and stir until golden.Add the stock and bring to a low simmer, stirring until combined.Stir in the mayonnaise and egg and season with salt and pepper.Layer the broccoli on bottom of baking dish.Pour the saucepan mixture all over and toss to combine.Bake until golden, 30 minutes.Serve warm.

CAROL'S CAULIFLOWER BAKE (SCD)

Carol's Cauliflower Bake (Scd) image

I called this dish "I Can't Believe It's Not Potato!" Carol Frilegh - Canada Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/

Provided by susan 9

Categories Cauliflower

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1/3-1/2 lb fresh cauliflower (steamed or boiled)
1 egg, extra-large (or 2 small)
1/4-1/2 cup butter, melted
2 tablespoons almond flour
salt and pepper
herbs, of your choice
4 fresh mushrooms, sliced
1/2 cup dry curd cottage cheese
1/2 large sweet onion, sliced

Steps:

Preheat oven to 375.
Saute onions and mushrooms in a skillet until onions are well browned, almost crisp.
Place cauliflower, DCCC, eggs, seasonings, 1/3 of the melted butter and almond flour in bowl of food processor or mixer or use stick blender. Blend until creamy.
Remove from stand, remove blade and fold in onions and mushrooms.
Allow the remaining melted butter to get hot in a Pyrex pie plate.
Pour in cauliflower mixture and bake 25 minutes or until bottom and sides are well browned.
Cool a few minutes before serving.
Serves: 2-3.
I called this dish "I Can't Believe It's Not Potato!".
Carol Frilegh.
- Canada.
Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/.

Nutrition Facts : Calories 313.6, Fat 25.9, SaturatedFat 15.5, Cholesterol 169.3, Sodium 228.8, Carbohydrate 9.9, Fiber 2.8, Sugar 4.9, Protein 12.6

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