3 oz cheese, grated fine
1/4 pound butter
Boil a pot of water with some cream & fresh butter melted in it. Anything that may float on the top of the water must be removed before the cauliflower goes in.
Add the cauliflower, boil it, steadily, half an hour, or till it is quite tender. Then take it out, drain it, and cut it into short sprigs.
Put into a stew-pan a quarter of a pound of fresh butter; nearly half of the grated cheese; two large table-spoonfuls of cream. and a very little salt and cayenne. Toss or shake it over the fire, till it is well mixed, and has come to a boil.
Then add the tufts of cauliflower; and let the whole stew together about five minutes. When done, put it into a deep dish; strew over the top the remaining half of the grated cheese, and brown it
This will be found very superior to real maccaroni.
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