STUFFING
16 ounces frozen cauliflower
1 cup chicken broth
8 ounces cream cheese, softened
4 ounces Monterey jack cheese, shredded
1/4 cup onion, chopped, 1 1/4 ounces
1 stalk celery, chopped
Butter
1 egg, beaten, optional
1 tablespoon fresh parsley, chopped
1/4 teaspoon pepper
1/4 teaspoon sage
Cook the cauliflower in the broth until very tender. Chop or mash. Put the cauliflower in either a greased 9x9" baking pan or a 1 1/2 quart casserole. Meanwhile, sauté the onion and celery in butter until tender. Mix all of the ingredients into the cauliflower; add salt, if needed. Bake, uncovered, 350º for 30-40 minutes until hot and bubbly.
Makes 6-12 servings
Freezing not recommended
Per 1/6 Recipe: 260 Calories; 22g Fat; 11g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 195 Calories; 17g Fat; 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/12 Recipe: 130 Calories; 11g Fat; 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This has the flavor of dressing or stuffing, but has an unusual white color which takes getting used to. I probably would not make this again.