Mexican Cauliflower Pork Casserole

16 May


1 head of cauliflower, grated with a mandolin (approx 8 cups?)

1/2 red bell pepper, diced small

8 ounces pre-cooked shredded pork

1 cup yogurt

3/4-1 cup salsa

1 cup unsweetened almond milk

salt and pepper to taste

4 ounces low fat cheese, grated

Combine all ingredients except cheese and mix well.  Spread in a 9X13 pan that has been sprayed with Pam.  Top with grated cheese.  Bake at 350 for 40 minutes.

Stats for 4 large servings:  300 calories, 12g fat, 17g carbs, 5g fiber, and 30g protein.



One Response to “Mexican Cauliflower Pork Casserole”

  1. Pubsgal May 28, 2012 at 4:51 pm #

    Hi Debby! Thing 2 and I made this recipe today, with just a few variations, and it was great! It reminded the Mr. of cabbage roll filling. 🙂 My variations were to shred the cauliflower with the food processor attachment on my mixer, plus I did the same with the cooked chunk of pork (it was the pre-cooked carnitas pork from Trader Joe’s). I didn’t have any red bell pepper, but I did put in a vidalia onion. I also sub’d veggie broth for the almond milk. We used a mix of cheddar and pepper jack on the top. I liked how the shredded cauliflower had the consistency of rice–it could really be used in any dish that calls for rice, except that it doesn’t absorb liquid as well as rice does. I bet this would be great with chicken, too; it would also make a great filling for stuffed peppers! Thanks for sharing this recipe, and for inspiring me to try something new in the kitchen!

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