Just about everybody who does low carb blogs, and then some, has a version of this wonderful cauliflower cheese casserole.  I’ve made this numerous times and in various ways.  My version has a few added ingredients.  At this time of year, I like to take advantage of the asparagus that’s reasonably priced at the market.  You can also use broccoli or Brussels sprouts in it.  No matter how you make it, this is an incredibly delicious alternative to Macaroni and Cheese.

While this is a smaller version than some of the ones I’ve seen, it  serves 4 with a nice-sized portion or 2 really hungry people  and still give you a small net carb amount.

Cauliflower, Bacon, Asparagus and Cheese Casserole

1/4 head Cauliflower
1 cup shredded Cheddar Cheese
2 tablespoons Mayonnaise
2 tablespoons Ricotta Cheese
1/2 cup Asparagus or 1/2 cup Broccoli, chopped
4 slices Thick Bacon
1/2 cup diced Ham
2 tablespoons chopped onions
1 teaspoon garlic
1 tablespoon Heavy Cream
Salt and Pepper to taste
1 teaspoon Italian Seasoning

Preheat oven to 350 degrees.

Steam cauliflower until tender. (Microwave in a glass bowl about three minutes.) Cut the asparagus into bite sized pieces.

Cream together 1/2 of the shredded cheese, ricotta cheese, mayonnaise, garlic, onions and seasonings in a small bowl. Add cauliflower, asparagus pieces, bacon and ham to a casserole dish and mix in the cheese mixture until it is evenly distributed.

Sprinkle the remaining cheese over the top and cover with aluminum foil.

Bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is lightly browned and bubbly.

Makes 4 servings

Nutrition Info per serving:
Calories: 260 Fat: 20.4 g Net Carbs: 3.1 g Protein: 14.4 g