The Low Carb Luxury Newsletter: 
Volume III / Number 24: December 27, 2002: Page 4
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Cooking TLC with Karen Rysavy   
a favorite dish for the new year...         
I think this is one of the most popular recipes I ever invented. It is suitable for induction, and it reheats wonderfully, so I always make the full size recipe and keep some of the leftovers wrapped individually in the freezer for quick and easy microwave meals.



MOCK-A-RONI AND CHEESE

  • 16 oz. firm tofu (450 gm)
  • 1 head of cauliflower, about 3 cups (720 ml)
  • 4 cups of grated extra sharp cheddar (1 liter)
  • 4 eggs
  • 1/2 cup heavy whipping cream (120 ml)
  • 1 tsp. salt (5 ml)
  • 1 Tb. freshly ground pepper (15 ml)
  • 1 tsp. garlic powder (5 ml)
  • 1 Tb. parsley (15 ml)
  • 1/2 cup crushed pork rinds (120 ml)
  • 1/4 cup Parmesan cheese (60 ml)
MOCK-A-RONI AND CHEESE Grease one large or two small casserole dishes, and preheat oven to 350 degrees F (180 C).

Press and drain any excess water from the tofu in a paper-towel lined colander. Chop drained tofu and scatter in the casserole dish. Top with cooked bite size pieces of cauliflower, and grated cheese.

Beat eggs and cream with seasonings and pour over contents of casserole dish. Sprinkle parmesan cheese and crushed pork rind crumbs over the top. Bake 45-60 minutes, until top is well browned. If necessary or desired, place under broiler briefly to crisp top.

NUTRITIONAL INFO: 12 servings, each: 358 cal, 28 g fat (15 sat.), 5 g carb (1 g fiber)
22 g protein

You can replace the pork rinds on top with bacon bits, if desired.

I never tell anyone there is tofu in this dish, and everyone always likes it as-is. Try it, even if you think you hate tofu!


   
If you enjoy this column, you’ll love owning my first cookbook, Cooking TLC: Truly Low Carb Cooking Volume 1. You can view more free samples and order your own autographed copy direct!
Look for Volume II in March of 2003!
                                                                             Karen




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