Swiss “Rice” Casserole Fat Fast Recipe
This is a great side dish in general; the family will love it. It just happens to fit Fat Fast percentages, so long as you stick to a small portion, and melt a teaspoon of butter over your serving.
- Yield: 16 1x
Ingredients
Units
Scale
- 1/2 whole cauliflower, head or 4 cups cauliflower “rice”
- 1 cup shredded Swiss cheese
- 2 tablespoons minced shallot
- 5 eggs – separated
- 1 1/2 cups heavy cream
- 1 teaspoon salt – or Vege-Sal
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- 1 tablespoon vermouth, optional
- 3/4 cup chopped walnuts
- paprika
Instructions
- Preheat oven to 350.
- Spray an 8×8 baking pan with non-stick cooking spray, or grease it with butter or coconut oil.
- Trim the leaves and the very bottom of the stem from your cauliflower, whack the rest into chunks, and run through the shredding blade of your food processor.
- Dump your cauli-rice in a big mixing bowl. Put the work bowl back on the processor, and run your Swiss cheese through it; dump that in with the cauli-rice.
- Mince your shallot quite fine – I did this with a knife and cutting board because really the food processor’s too big for this little job. Add to the cauli-rice and cheese. Toss everything together till it’s all well-distributed, taking care to break up clumps of cheese shreds.
- Swap out the shredding disc for the S-blade, and chop your walnuts to a medium consistency.
- You’ll need another two bowls, one narrow and deep for whipping in. Separate your eggs, putting the yolks in one bowl, and the whites in the narrow and deep bowl. Do yourself a favor and separate them into a custard cup, one at a time, in case a yolk breaks. Even a tiny bit of yolk in your whites will keep them from whipping.
- Add the cream, salt or vege-sal, nutmeg, and pepper to the yolks, and whisk the whole thing up.
- Whip the whites till they’re stiff but not dry.
- Now, pour the yolk-and-cream mixture into the cauliflower and cheese. Stir it in well.
- Use a rubber scraper to fold the whipped egg whites into the cauliflower mixture. Now dump the whole thing in your prepared 8×8 pan, spreading evenly.
- Sprinkle the chopped walnuts evenly over the top. Dust lightly with paprika.
- Now bake for 45 minutes. Cut in squares to serve.
Notes
This recipe was created when we put together the Fat Fast Cookbook. We did not use it in the book so it is a free recipe for you to enjoy.
Nutrition
- Calories: 167
- Sugar: 0g
- Fat: 15g (78.9% calories from fat)
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
