I was thinking about pimiento cheese today but didn’t have any low-carb bread made up. So I grabbed the half cauliflower head in my refrigerator and turned it into a pimiento cheese delight. Looking for a different taste for your baked cauliflower next time? TRY THIS! Only change I might make next time is I used only 1 oz. pimiento (half the 2-0z jar I had on hand). Next time I think I’ll use the entire jar and have entered 2 oz. in the ingredients and calculated the numbers below for that recommendation. I would have like a wee bit more pimiento taste, personally.
This is a small recipe, so double it for a big family. 🙂 This recipe is suitable for all phases of Atkins, Keto diets, and Primal. Not suited for Paleo.
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11 oz. cauliflower, cut into flowerettes
2 slices American deluxe cheese, broken into small pieces (or Cheddar)
1 oz. cream cheese
1 2-oz. jar of pimiento, drained
DIRECTIONS: Cook the cauliflower in boiling water until just tender. Preheat oven to 350º. Drain cauliflower well in a colander. Slightly press on it to squeeze all the moisture out. Pour it into a medium bowl and add the two cheeses and drained pimiento and stir gently until they are pretty much melted evenly (but it doesn’t have to be totally creamy). Try not to rough up the cauliflower too much as you stir, but partially mashed will be OK. Pour into a square 5″-6″ greased baking dish. Bake at 350º for 15-20 minutes or until top is lightly browned and edges are bubbling. Serve at once.
NUTRITIONAL INFO: Makes 3 servings, each contains:
8 g fat
7.76 g carbs, 3.03 g fiber, 4.73 g NET CARBS
6.1 g protein
230 mg sodium