Low Carb Cauliflower Noodle Casserole - cooking recipe

Ingredients

2 cups baby portabella mushrooms, sliced
6 cups cauliflower
1 (8 ounce) package shiritaki noodles (fettuccine noodle substitute)
1 cup chicken broth
1/4 cup chopped onion
1 tablespoon minced garlic
4 tablespoons light sour cream
1 tablespoon light cream cheese
1/4 cup grated parmesan cheese
1 teaspoon sea salt

Preparation

preheat oven to 375 degrees.
chop cauliflower into about 1/2 inch pieces, steam or boil for 10 minutes until crisp-tender.
Prepare Noodles according to package directions.
spray medium side skillet with oil, heat skillet over medium heat. Place onion and garlic in skillet when warm. Stir fry for about 1 minute. Add mushrooms and chicken broth, and cook until mushrooms are tender, about 5 minutes.
Remove pan from heat and stir in sour cream, cream cheese, salt, and parmesan cheese.
Combine all ingredients in a casserole dish. Bake for 30 minutes until heated throughout.
Tofu Shirtaki Noodles, per 8oz package, calories 40, fat 1g, sodium 30mg, Carbs 6, Fiber 4g, Sugar 0g, Iron 4%, Vitamin C 2%. You can find them at most health food stores, including Whole Foods, in the refrigerator section (near Tofu).