About the Recipe
Ingredients
Ingredients:
- 2 cups cauliflower florets
- 1/4 cup unsalted butter, melted
- 1/4 cup heavy cream
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
2. Bring a pot of water to a boil and cook the cauliflower florets until tender. Drain and pat dry.
3. In a food processor, pulse the cauliflower until it resembles corn kernels. Be careful not to over process.
4. In a large bowl, whisk together the melted butter, heavy cream, and eggs.
5. Add the cauliflower "corn," almond flour, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper to the bowl. Mix well to combine.
6. Transfer the mixture to the greased baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until the top is golden brown and the pudding is set.
8. Allow the pudding to cool for a few minutes. Enjoy!
Here's the approximate nutritional content
- Serving Size: 1/8th of the recipe
- Calories: Around 140
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 170mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Net Carbs: 3g
- Protein: 5g