This recipe was contributed by Judi, from Canada.

Ingredients

• 2 pounds cauliflower
• 1/4 teaspoon ground mace Sea salt, to taste
• 3 Tablespoons butter
• 1 Tablespoon ThickenThin not/Starch thickener
• 1/3 cup sour cream
• 1 cup shredded lowfat mozzarella cheese
• 1/2 cup Pork Rinds crushed, BBQ Pork Puffs 80g bag

   

Directions

Serves 8.

Preheat oven to 400° F, and butter or oil a heatproof casserole or baking dish.

1. Boil or steam cauliflower until very tender with mace and a dash of sea salt. Drain well.

2. Melt butter in bottom of still-hot saucepan, put cauliflower back in, and mash/blend.

3. Combine the the ThickenThin not/Starch thickener with the sour cream, then the shredded cheese, and stir the sour cream mixture well into the mashed cauliflower.

4. Place mixture in casserole or baking dish, scatter the pork rind crumbs on top, and cook for approx 15 minutes until the cheese melted and dish is hot through.

5. Serve hot or let cool completely, wrap with plastic wrap and refrigerate for up to 2 days.

Nutrition

Per Serving: 139 calories; 10g fat; 7g carbs (of which 3g fiber); 8g protein.