Low Carb Baked Cauliflower with cheese topping and sour cream sauce |
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---- For the cauliflower: ---- 1 cauliflower, whole 2-4 Tbsp vinegar, white ---- For the topping: ---- 3 eggs 6 oz cheese, aged, sharp, shredded 1 lemon, juiced pepper ¼ cup parsley, chopped 2 Tbsp low carb bread crumbs oil, olive ---- For the dipping sauce: ---- 1 cup sour cream 3 garlic cloves, minced 1 lemon, juiced Submerse cauliflower in acidulated water for five minutes. Rinse in cold water. Steam until slightly undercooked (barely tender stem). Quench immediately in cold water to stop the cooking. Drain very well and refrigerate for at least 3 hours to complete drying process. At the same time prepare sauce: Combine sour cream, garlic, and add lemon juice to achieve the desired consistency for a dipping sauce (Room temperature honey is about right.) Let sit at room temperature until ready to serve. Cut cauliflower into florets and arrange in a well oiled baking dish. Thinly slice stem and add to dish. Beat the eggs well. Add cheese, pepper, lemon juice, and parsley. Mix well. Spread over the cauliflower. Sprinkle bread crumbs over all. Drizzle olive oil over all. Bake in 425 F oven until well browned. Serve with the dipping sauce which may be ladled over each portion or served in individual small bowls for dipping.
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