1.  1 large head cauliflower
  2.  3 tbsp butter
  3.  1 tbsp psyllium husks
  4.  1 cup almond or pecan nut flour
  5.  1 cup fresh cream
  6. salt and pepper to taste
  7. ½ teaspoon baking powder
  8.  salt and pepper


  1. 2 tablespoons butter or coconut oil
  2. 1 cup sliced onions
  3. 1 x 410 g can chopped tomatoes
  4. 1 tbsp vinegar
  5. 1 tbsp xylitol
  6. 1 tsp crushed garlic
  7. 1 tsp dried mixed herbs
  8. salt and pepper


  1. 1 x 250 g packet bacon bits
  2. 1 ½ cups grated Cheddar cheese


  1. For the pap, place the cauliflower florets in a food processor or blender and blend into small pieces.
  2. Add butter to a saucepan and sauté for a few minute. I should not g mushy.
  3. Dissolve the psyllium husks and nut flour in the cream and stir into the cauliflower. Season to taste. Turn the heat to low and steam for two minutes. It should have a sticky, porridge-like texture. Scoop into a ovenproof dish.
  4. For the sauce, heat the butter in a saucepan and sauté the onions. Add the rest of the sauce ingredients and simmer for 4-5 minutes until reduced a bit. Spread over the pap layer.
  5.  For the topping, fry the bacon bits in coconut oil until crisp. Sprinkle the bacon over the sauce, then sprinkle the cheese over the bacon. Place under the preheated grill until the cheese has melted and is golden brown.

With compliments from LOW CARB IS LEKKER recipe book.