CAULIFLOWER BAKE

DOTTIE'S CAULIFLOWER BAKE
16 ounce bag frozen cauliflower, cooked and well-drained
1/2 cup onion, diced, 2 1/2 ounces
4 ounces fresh mushrooms, chopped coarsely or sliced, about 1 1/2 cups
2 tablespoons butter
1/4 cup heavy cream
1/4 cup mayonnaise
4 ounces cheddar cheese, shredded
Salt and pepper, to taste
1 ounce green onions, chopped, about 1/4 cup, optional

Roughly chop the cauliflower if pieces are large; place in a greased 2-quart casserole. Season with salt and pepper. Saut?the onions and mushrooms in the butter until tender and the mushroom liquid has evaporated, seasoning to taste with salt and pepper. Add to the cauliflower then mix in the cheese. In a small bowl, whisk together the cream and mayonnaise. Pour over the cauliflower mixture and mix until well coated with sauce. Adjust the seasoning, if necessary. Sprinkle the green onions over the top, if using. Bake, covered, at 350?for 25 minutes. Uncover and bake about 10 more minutes until bubbly and browned.

Makes 6-8 servings
Do not freeze

Per 1/6 recipe: 239 Calories; 21g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 179 Calories; 16g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

I don't think this was intended to be a faux potato dish. It's just a nice cauliflower casserole. I did tweak Dottie's recipe slightly by adding more mushrooms, more cheese and the green onions on top.

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