Mashed cauliflower gratin

This recipe is essentially my mashed cauliflower, with the addition of eggs, cheese and a little nutmeg, baked in a casserole or baking dish. If you add an extra egg, is custard-like, and a little heat. This can be prepared in advance and cooking before serving. When it is cold, it will take another 15 to 20 minutes to cook.

Yield: 10 servings

Ingredients:

• 1 medium cauliflower, chopped or cut into pieces (you can get a big head - just add an egg and a little more of the other ingredients)
• ¼ cup cream *
• 1 tablespoon butter *
• 1 pinch of nutmeg (about 1/8 teaspoon)
• Breakers 2-4 tbsp instant - optional
• Salt and pepper to taste
• 3 eggs
• 1 ½ cups Gruyere cheese or cheddar

Preparation:

* I have found that the amount varies on butter and cream needed will vary slightly depending on individual cauliflower, the exact amount and moisture content. In addition, milk can be replaced by a less rich casserole with a little carbohydrates.

Preheat oven to 350 ° C

1) Place the cauliflower cook until tender - or in the microwave with a little water (covered), or steam.

2) Mix off the cauliflower cream, butter, salt, pepper, nutmeg and grinding, when you use them. A blender works well, but you can use a regular blender or food processor. Adjust the seasoning. (Note: If you use a regular blender, let the mixture cool a little before you are hot ingredients in order, but the heat tends to "explode" when mixed with a lid ..)

Add 4) eggs and mix. Stirring or in a cup of cheese.

5) spread the dough in a pan or baking dish with remaining cheese.

Bake for about 30 to 40 minutes, until top is golden brown. The exact time depends vary from the shape of the mold.

Nutritional Information: Each of 10 servings has 2 grams of carbohydrates actually paid more than 1.5 grams of dietary fiber (3.5 g carbs total), 8 grams protein and 134 calories.