Low Carb Reuben Style Cauliflower Casserole with Pastrami Meatballs

Low Carb Reuben Style Cauliflower Casserole with Pastrami Meatballs

Serves 8
20 minutes
Ingredients
1 lb ground beef
1 lb. Ground pork
1/2 cup Parmesan cheese, grated
2 tbsp Lightly Dried Parsley
1 tbsp Garlic Stir-In Paste
1/4 tsp Chili Pepper Stir-In Paste
1 tbsp Paprika
2 tsp black pepper
1 tsp Allspice
1 egg
8 cups Cauliflower florets
1/2 cup onion, chopped
4 oz Sauerkraut, rinsed and drained
3 oz Swiss Cheese
1 cup sour cream
1/3 cup Sugar free ketchup
1/4 cup Dill relish, no sugar added
Method
1

Recipe courtesy of Sugar Free Mom

2

Steam cauliflower until fork tender.

3

Preheat oven to 350 degrees.

4

In a bowl, stir together the ground beef, ground pork, parmesan cheese, parsley, garlic, chili pepper, paprika, black pepper, allspice and egg for the meatballs.

5

Form 24 meatballs, about 1 1/2 inches each and place on a baking sheet

6

Bake 12-15 minutes. Set aside.

7

Place the cooked cauliflower in a food processor and process until smooth. 

8

Place the mashed cauliflower in a bowl and stir-in onion and sauerkraut.

9

Spread mixture evenly into a 9 by 13 baking dish. Top with slices of Swiss cheese. 

10

Place all of the meatballs on top of the Swiss cheese. (At this point, you can allow this to cool completely, cover and refrigerate until the night you want to serve). 

11

Bake 10 minutes or until bubbling. 

12

Whisk the dressing ingredients together and pour over the top of the casserole or serve on the side.

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