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Spicy, cheesy, warm and tasty low-carb cauliflower gratin that will surprise you!
Diced onions & peppers (I used about 1 cup mixed)
2 TB butter
1 and a 1/4 inch slice of neufchatel cheese, cut in to smaller blocks (cut this off the big block)
1/2 cup to 3/4 cup chicken stock
1/2 a head of cauliflower, or broccoli or any other vegetable really. I used cauliflower.
Shredded cheese. I used pepper jack to make it spicy.
How To Prepare:
Melt the butter in to a fry pan. When it is liquid, put the onions and peppers in until they are translucent. Then put in the chicken stock and allow to simmer. Cut the neufchatel cheese in to smaller bricks and melt that in to the sauce. Continue stirring until it becomes a cream sauce. Then put the vegetables in and coat them in the cream sauce, allowing them to start cooking a little, too. Dump all of that in to a glass baking dish with a lid. Spread shredded cheese over that and put it in a 350 degree oven for 25-30 minutes. Next time, I will probably take parmesan and put that over the whole thing for the last 5 minutes (uncovered), to make it look browned.
I made this with lean boneless turkey breasts that I seasoned in Cajun seasoning and paprika. I pan fried those, and for the last 10 minutes of cooking, I put some of the chicken stock in to make them really juicy.
Number of Servings:
Carbs per serving - include all nutritional information if known: