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Enjoy the 4,000+ Low Carb Recipes!!!
1 cup bamboo shoots, canned
4 tablespoons ThickenThin not/Cereal thickener
4 tablespoons fat from pan drippings or other fat or oil
2 tablespoons corn bran -- optional
salt and pepper -- to taste
poultry seasoning -- to taste
pan drippings or broth for basting
How To Prepare:
Cook the cauliflower by your favorite method. My favorite is to microwave,
covered tightly with plastic wrap in a flat dish like a pie plate.
Boiling or steaming would be fine, too. It's ready when it is soft enough
Saute the pecans in 2 Tbs fat or oil until slightly browned. Remove from
pan with slotted spoon. Add the remaining vegetables and saute until
softened and slightly browned. (This step helps bring out the flavors,
but may be skipped if you are in a hurry.)
Puree the cooked cauliflower with a handful of the sauteed vegetables, the
eggs, not/Cereal thickener, and (optional) corn bran. Season to taste.
Bake (or microwave) until firm (crusty in spots is okay). Gently mix
the cauliflower "bread" with the sauteed vegetables and pecans, stirring
just enough to break it into crouton-like chunks. Season with poultry
seasoning and/or sage plus salt and pepper to taste -- or according to
your family's tradition. Place in a greased casserole. If you are
making it ahead and everything you added was cooked first, this is the
point to refrigerate it to hold it until just before serving time.
Otherwise, it is safest to bake it until heated thoroughly, cool it
quickly and refrigerate. Bake (or microwave), basting it occasionally
with additional pan drippings or broth. Bake it just a short time to heat
it through or as long as you please, as long as you add liquid if needed
to keep it from getting too dry.
Nutrition per serving (calculated by Mastercook without the corn bran and
basting liquids): 117 calories; 9.4g fat; 6.9g carb (of which 2.9g are
fiber); 3.3g protein -- also provides 40% of Vit C and 5% of Iron Daily
Carbs per serving - include all nutritional information if known: