The reason this is low carb is the utilization of cauliflower. This vegetable replaces carbs in vertically any dish, from potatoes to pizza crust, and now pasta! By dicing the cauliflower into small bite sized pieces, it feels like you are getting a carb.
Now for the cheese. The taste of strictly vegan cheese dissatisfied my taste buds. I used a mixture of vegan Parmesan and sheep Gouda, manchego, and cheddar. I am working on a vegan sauce. Hopefully coming soon.
I really like this dish because its fast. Perfect for a quick dinner.
Servings: 4 Total time: 25 mins
Preheat Oven: 350
Ingredients:
1 head of cauliflower
Few cups of water
3 1/2 cups of cheese, reserving a handful for creating a top "crust"
1/2 cup almond milk
1/4 gluten free bread crumbs or almond flour
1 onion, diced
1 tbs minced garlic
2 tbs corn starch
3 tbs vegan Parmesan
Garlic herbed pepper
Salt
Directions:
1. Heat a pot of water. While heating, place diced garlic and onion in an oven safe pan. Sauté until onions are translucent.
2. Once water comes to a boil, place entire diced cauliflower head into the water. This should take about five minutes. You want the cauliflower to be decently firm. If you insert a fork, it shouldn't go in seamlessly.
3. Add cauliflower into the pan once boiled. Sauté for 2 minute so the flavors can marry together.
4. Add almond milk, cheese, and stir until cheese melts. Add in corn starch.
5. The sauce should be slightly watered down. This is perfect. Add bread crumbs, Parmesan cheese, and remaining cheese on top. Then sprinkle with salt and peper.
6. Bake for 15 minutes.
