Saturday, November 19, 2016

Spinach Pecan Casserole - a low carb side


Still looking for a healthy Thanksgiving side dish?
You might be interested in this low calorie- low carbohydrate delicious, easy to make, casserole for as part of your feast!  It's made from "cauliflower rice", spinach, and pecans!

I think we all are a little concerned about packing on extra pounds during the holidays. With this recipe, you can indulge and enjoy all the flavor without carbs.

It's quick and easy to make too, and it can be made in advance and just warmed up before eating.

It never ceases to amaze me how many different ways one can use cauliflower- It certainly is the great impostor. In the past I've made cauliflower rice pizza crusts, cauliflower rice bread sticks, and cauliflower rice snow patties. This recipe is no different- the cauliflower rice gives the impression that it is actually rice!!

How did it come out? Fabulous!! Same delicious flavor without the carbs- 

This is a must for Thanksgiving-

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 10 minutes
Sautee Time: 10 minutes
Bake Time: 35 minutes
Total time: 55 minutes
Serves: 8 sides


Ingredients: 

4 cups of cooked cauliflower rice ( see instructions below)
I used 2 bags of Trader Joe's frozen organic cauliflower 
1 and half cups of onion, diced
4 cloves of garlic ( or 2 frozen garlic cubes )
3 cups of fresh spinach, chopped
2 eggs, beaten ( or egg replacer for vegans) 
1 cup of almond or coconut milk 
1/4 teaspoon ground red pepper
1/8 teaspoon of nutmeg
2 Tablespoons of sesame seeds
Salt and cracked pepper to taste
1/2 cup of pecans or sunflower seeds 
optional: if you are not dairy free and don't mind the calories, you could add 1 cup of grated cheddar cheese


Directions: 

Spray a large skillet with olive oil spray. Turn heat on high and add the frozen or fresh cauliflower rice. Cook until the cauliflower is softened ( about 6 minutes) stirring frequently. When done set aside in a medium size bowl. Add the sesame seeds to the cooked cauliflower and mix.

Spray the skillet with vegetable oil and sautee the onions for about 3 minutes. Add the garlic and chopped spinach and sautee until spinach is wilted. 

In a small bowl mix the eggs and the almond milk. Add in the seasoning. Mix the liquid mixture into the cauliflower rice. 

Spray a rectangular pan with olive oil and spoon in the mixture. Press pecans or sunflower seeds on top and bake for 35 minutes until edges become crispy.

Cauliflower Rice in the Skillet

Chopped onion, garlic, and spinach 

All ingredients mixed together in a bowl before baking in the casserole pan
Casserole with a slice missing
My notes: 

1 I used a smaller Pyrex for my photo because I made a smaller portion.
 You should use a larger less deep rectangular Pyrex baking pan to accommodate this recipe.

2. You could substitute cooked brown rice for the cauliflower rice- just saying

3. Use sunflower seeds if you do not have pecans

Quote:


7 comments:

  1. Looks good! Thanks for sharing on the What's for Dinner link up!

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    Replies
    1. Yes, I thought it would be a good casserole to share before Thanksgiving!

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  2. I would never have thought of this combination, Judee, but it sounds delicious! Have a wonderful Thanksgiving!

    Shirley

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    Replies
    1. I do a lot with cauliflower rice. The combinations and recipes seem to be endless!

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  3. Looks delicious. I like the cauliflower rice. Thank you for sharing your wonderful post at #OverTheMoon. I look forward to what you will share next week! Do something special. Give yourself a standing ovation today! We hope you’ll come back again next Sunday when we open our doors at 6:00 PM EST. “Like" someone in person today!

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    Replies
    1. Marilyn, I'm with you loving the cauliflower rice. It tastes great in so many interesting recipes

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  4. This looks like such a lovely side - I like how you have used the cauliflower instead of potatoes! Thank you for sharing with us at Hearth and Soul, Judee!

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Thank you for your comment - I love the feedback and interaction

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