Cauliflower Perogie Casserole Recipe
This cauliflower perogie casserole recipe is a family favorite full of delicious cheesy goodness. Add it to your low carb menu planning!
Servings: 6 servings
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Ingredients
- 1 head of cauliflower cooked
- 300 g mennonite sausage sliced
- 1 yellow onion sliced
- 5 Tbsp butter
- 10 Tbsp almond flour
- 1 cup heavy cream
- Salt and pepper
- 1 cup tex mex cheese shredded
- 2 green onion stalks diced
Instructions
- Cook cauliflower until al dente, drain and chop into bite sized pieces.
- Melt butter in a sauce pan over medium heat, add almond flour whisking constantly until combined.
- Add cream to the sauce pan, mix well and bring to a boil stirring frequently. Remove from heat when the mixture begins to boil and thicken. Add salt and pepper to taste.
- In a medium frying pan, saute onion and sausage over medium heat until onion is opaque.
- Place cauliflower in a 9x11" baking dish. Top with onion, sausage and pour cream sauce overtop.
- Sprinkle entire dish with shredded cheese and bake at 350 for 20 mins.
- Top with green onions and serve.
Nutrition
Serving: 1g | Calories: 548kcal | Carbohydrates: 10g | Protein: 16g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 688mg | Fiber: 4g | Sugar: 5g