Scalloped No-Tatoes

Scalloped No Tatoes

Scalloped No-Tatoes

Scalloped No-Tatoes
Course: Dinner, Lunch, Side Dish
Servings: 6
Calories: 94kcal


  • 16 oz radishes
  • 1 medium zucchinii
  • 1 small cauliflower head 5 to 6 cups florets
  • 2 cups water
  • 1 egg
  • 1/4 cup ghee or substitute butter or coconut oil
  • salt and pepper, to taste


  • Slice the radishes and zucchini into very thin rounds, approximately 1/8″ (a mandolin slicer makes this job quick and easy)
  • Cut the cauliflower into florets.  You can also use the cauliflower stems; cut those into small pieces
  • Bring the water to a simmer over medium-high heat and add the cauliflower
  • Simmer the cauliflower until slightly overcooked, about 15 minutes
  • Meanwhile, preheat the oven to 375F
  • Pour the water and the cauliflower into a blender
  • Add the ghee and blend on high until you have a completely smooth puree (20 seconds to a minute, depending on your blender)
  • Beat the egg slightly in a bowl and then temper the egg by adding a spoonful of the hot cauliflower puree to the egg while stirring vigorously. (Add another spoonful the same way and then a third spoonful.)
  • Add the tempered egg to the cauliflower puree and blend to combine
  • Add salt and pepper to taste
  • Lay the radish and zucchini slices to the bottom of a 9″ x 9″ casserole pan or baking pan and pour the cauliflower puree over the top
  • Stir to make sure the veggie slices are well coated in the sauce and then smooth out to make sure the veggie slices are all lying flat
  • Bake for 30 minutes, until bubbling and the veggies are soft with just a little bit of give when pierced with a knife
  • To brown the top layer, broil for 3 to 5 minutes at the end


Calories: 94kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 47mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 17.1mg | Calcium: 31mg | Iron: 0.5mg
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