MOCK SWEET POTATO CASSEROLE
1 head of cauliflower about 1 pound or a little larger cut into florets
1 cup pumpkin puree NOT pie filling
½ cup Xylitol or you can use Swerve along with a stream of liquid stevia.
Optional add 1 tsp. maple extract
1/2 teaspoon salt
6 tablespoons butter softened
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
4 tablespoons Xylitol or granulated Sweetener of your choice
1 tablespoons coconut flour
4 tablespoons almond flour
5 tablespoons butter softened
3/4 cup chopped pecans
Steam Cauliflower until soft.
Combine all ingredients in a food processor or use an immersion blender.
Puree until smooth.
Spread mashed cauliflower mixture into a 2-quart casserole dish.
In medium bowl, mix together xylitol, coconut flour, and almond flour.
Cut in butter then stir in pecans.
Spread the pecan topping mixture over the cauliflower pumpkin mixture.
Bake at 350°F for 25 minutes or until topping has browned.
Nutrition Facts: Mock Sweet Potato Casserole, 16 servings
Amount Per Serving: Calories 200, Total Fat 18g, Total Carbohydrates 7g ,
Dietary Fiber 3g, Protein 5g