Creamy "Potato" Casserole
 

Creamy "Potato" Casserole


5 cups cauliflowerettes (cooked and drained of any excess water)
1 cup LF sour cream
1-1/4 cup LF grated swiss cheese
1 small onion, chopped
1 Tbs parsley
1 tsp salt
1/2 tsp dillweed
1/4 tsp pepper
1/4 tsp paprika
If you're on Phase II, 1/2 cup shredded carrots is optional (it gives it a nice color and bit of flavor)

Preheat oven to 350.

Chop up cauliflower into bite size chunks. Combine all but 1/4 c cheese and the paprika. Put in a sprayed 2 qt casserole. Bake, covered, for 30 minutes. Uncover, sprinkle with remaining cheese and paprika. Bake uncovered an addition 15 minutes

(reminded me almost of hashbrowns) ;)

this is great. i often eat this for breakfast.

Sorry, this just didn't work out for us. It just tasted strange and very sweet. It wasn't in the least like potatoes. It was way too sweet for us - we usually eat cauliflower raw. Cruciferous veggies do tend to get rather sweet when cooked! I'm glad other people enjoy it, though.

Made this for dinner and loved it! Since it has dill in it, I paired it up with the P1 Herbed Salmon recipe that has dill sauce over the fish. Great combo!