Servings: 6
Calories: 94kcal
Ingredients
- 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
Instructions
- 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
Nutrition
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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