Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free) - I Breathe... I'm Hungry...

By Skinnygirl85

Ingredients

• 1 medium head of cauliflower
• 2 Tbsp Heavy Cream
• 1 Tbsp Butter
• 8 slices pepperoni
• 1/4 cup shredded mozzarella cheese
• salt and pepper to taste
• 12 slices pepperoni
• 1/2 cup shredded mozzarella cheese

Details

Servings 4
Adapted from ibreatheimhungry.com

Preparation

Step 1

– I eat it all the time!  In fact, it’s so satisfying and filling, that I can make a meal out of just a bowl of the cauliflower puree, and nothing else.

The other day I was starving, but also craving some protein, and all I had besides cauliflower and cheese was some pepperoni. Now I don’t even LIKE pepperoni, and I don’t know what possessed me to think that this would be a good idea, but I threw some pepperoni and shredded mozzarella into my magic bullet with the cauliflower, and blended it into a puree (along with the usual cream, butter, salt and pepper.)

It was SO GOOD! The pepperoni added a complexity to it that is hard to describe – the slight sourness that pepperoni has just worked so well with the cauliflower – it was like culinary magic!

In thinking that I wanted to share this low carb cauliflower recipe with you, I wondered how I could make it even better. So I spread it into a casserole dish and covered it generously with more mozzarella and pepperoni, and tossed in the oven to bake.

Update: If you guys like this one, you HAVE to check out my other variations on it – the

As a bonus, it’s incredibly easy to make and tastes just as good leftover the next day.

Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.