19 oz Ham, chopped or cubed
4 links Bistro Sensations Spinach & Mozzarella Chicken Sausages
5.8 oz. Leeks (3 med) tops & bottoms trimmed, halved & thinly sliced and rinsed
4 cloves Garlic, Pressed
40 oz. Cauliflower (about 1 1/2 heads) chopped
8 oz. Velveeta, cubed
8 oz. Mozzarella, shredded
4 Tbsp. Butter
1 c. Heavy Whipping cream
pepper to taste
What to do:
Cook cauliflower until soft, drain, mash coarsely and set aside.
Melt butter in large pot over med to med-high heat, add leeks and pressed garlic, saute until slightly softened about 3 minutes, add ham and sausage and stir until heated through.
Stir in Velveeta cubes, mozzarella and heavy cream and stir until melted and creamy. Add cauliflower to pot and combine well.
Pour into a sprayed 9 x 13″ casserole pan and bake at 375 degrees for 45 minutes until bubbly and slightly browned.
Makes 12 servings and freezes well.
Nutritional info per serving:
Sodium: 1117mg Fat: 21.82g Fiber: 3g Net Carbs: 8.54g VeggieNetCarbs: 4.64g Protein: 23.13g Calories: 334
Ratios: Carbohydrates: 14% Fat: 59% Protein: 27%
For anyone with an aversion to Velveeta or just cannot take that sodium amount, substitute it with a cheese of your choice. For example, and I am going to try this next, use 4 ounces cream cheese with 4 ounces of creamy Havarti instead of Velveeta to get that wonderful creaminess that make this dish so yummy.