I'm all about making healthy eating more affordable. One trick is to use the whole cauliflower, stem and all! The stem has just as much nutrients and it works great to make this scalloped "potato" dish. Using a mandolin to cut the stem, creates a potato-look to your dish.
To see the recipe, check out the cookbook; LOW CARBING AMONG FRIENDS! Click HERE to find.
NUTRITIONAL Comparison (per serving):
Using Potatoes and Heavy Cream: 686 calories, 24.3 Carbs, 1.8 fiber
Using Cauliflower and Broth: 210 calories, 1.7 carbs, trace fiber
