-1/2 head of cauliflower
-2 or 3 T SmartBeat or other SBD butter
-2 C sliced mushrooms
-1/2 med onion
-1 tsp finely minced garlic
-2 T white wine
-1 T chicken boullion granules (I used sodium free)
-3/4 C grated parm cheese
-xanthum gum (optional but I recommend it)
-2 T finely minced fresh parsley
-juice of 1/2 lemon (not in book but I added it)
Grate the cauliflower with a hand grater or use a food processor. Put in microwavable dish. Sprinkle 2-3 T water over it. Cover and microwave for 7 min on High.
While cauliflower is cooking, melt butter over med-high heat. Saute onions, garlic until slightly soft and fragrant, add mushrooms. Saute until mushrooms are soft and begin to change color. Add cauliflower to skillet and cook for about 1 min. Add wine, boullion, and cheese. Cook for about 3 min more to blend everything. Sprinkle a pinch of xanthum gum over the mixture and stir well to give a creamy texture. Cook for about a min more. Remove from heat and add parsely and lemon just before serving! Makes about 4-6 servings. Enjoy
!(from 15 min Low Carb Recipes by Dana Carpender)