Pepperoni Pizza Cauliflower Casserole

Cauliflower is like a secret ingredient that can be used in so many recipes, which make that recipe significantly reduced in calories! I use cauliflower to make pizza crust, soups, rice... I've also used it to replace potatoes in mashed potatoes and have even used cauliflower to replace the pasta in a bolognese dish. So when I came across this recipe... I knew I had to try it and it was delicious. My husband loved it, as well. It's low calorie (205 cals per serving), gluten free and kid friendly!

Ingredients

 

For the Puree

• 1 medium head of cauliflower
• 2 Tbsp Heavy Cream
• 1 Tbsp Butter
• 8 slices pepperoni
• ¼ cup shredded mozzarella cheese
• salt and pepper to taste

For the Casserole

• 12 slices pepperoni
• ½ cup shredded mozzarella cheese

Instructions

 

For the Puree

1. Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and ¼ cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.

For the Casserole

1. Spread the cauliflower puree into an 8 x 8 oven proof casserole dish. Cover with ½ cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 degrees (F) for about 20 minutes. Alternatively you could microwave this for 5 minutes. Serve hot.