Ingredients
- 1 medium head of cauliflower
- 3 tbsp heavy cream
- 1 tbsp butter
- 8 slices pepperoni
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
- 12 slices pepperoni (for casserole)
- 1/2 cup shredded mozzarella cheese (for casserole)
Directions
- For the Puree. Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 3 Tbsp of cream and 1 Tbsp of butter and toss to coat. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower again with creamy butter mixture.
- Microwave for another six minutes on high.
- Remove from the microwave and put into a high-speed blender or food processor along with the 8 slices of pepperoni and 1/4 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. Spread the cauliflower puree into an 8 x 8 oven proof casserole dish that has been sprayed with a cooking spray. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 for about 20 minutes. OR you could microwave this for 5 minutes. Serve hot.