Biltong, mushroom & cauli casserole – Inè Reynierse

Inè Reynierse is well known as a children’s author, writer and voice artist who embarked on a mission to make the benefits of a low-carb lifestyle an achievable budget-friendy realiy for her friends and family.  I love her ‘decarbed’ versions of some of our most popular and well loved recipes.  Here you get sugar free, wheat free and low carb versions of Bobotie, Curry & ‘Rice’ and Mac ‘n Cheese.

1 head cauliflower, cut into florets
½ cup water
1 x 250 g punnet mushrooms of choice (I used a locally grown wild mix)
5 Tbsp butter
1 bunch spring onions, chopped
1 Tbsp crushed garlic
Salt and pepper to taste
1 cup fresh cream
1½ cups grated Cheddar cheese
½ cup cream cheese
1 handful fairly wet, fatty biltong (or spiced, cooked steak strips)
Nutmeg to taste

To prepare over a fire
Place the cauliflower florets and water in a cast-iron pot (potjie) and allow to steam for 5 minutes. As soon as the water has evaporated, add the mushrooms, butter, spring onions, garlic and seasoning. ­Sauté and stir until the cauliflower is tender.

In a jug, mix the cream, 1 cup grated cheese and the cream cheese together and pour into the pot. Allow to simmer and reduce gently. Add the biltong and stir gently through the veggies. Sprinkle the last bit of cheese on top, add a dusting of nutmeg, cover with the lid and remove from the direct coals. Set aside for a few minutes before serving.

To prepare in the oven
Preheat the oven to 180 °C. Steam the cauliflower florets. Heat the butter in a pan and sauté the mushrooms, spring onions and garlic. Blend 1 cup of grated cheese, the cream cheese, cream and seasoning together.

Drain the cauliflower and stir it into the creamed cheese mixture. Add the mushroom mixture and biltong. Gently stir through and pour into a casserole dish. Sprinkle cheese over the top and add some nutmeg. Bake for 20–25 minutes.

Yields 4–6 side servings (4 servings = 9 g carbs per serving, 6 servings = 6 g carbs per serving).

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