Recipe: Swiss "Rice" Casserole

I've been working on recipes that will work for fat fasting , or, in larger portions, fit in with my aim of keeping fat, as a fraction of my calories, ultra-high. I came up with this last night, and it was superb. Great for breakfast, too, warmed up with fried eggs on top.

Though Dr. Atkins (and Kekwick and Pawan, who, I believe, invented the concept) prescribed a 90% fat diet for the fat fast, I shoot for over 80%, 'cause 90% is just really, really hard to do. This just misses the mark, at 79% of calories from fat. That's why the portions are so small -- just a 16th of the recipe. (That's a 2" by 2" square.) You'll get 167 calories. Melt 1 teaspoon butter over your portion, and you'll get to 201 calories -- just about perfect -- and add 4 grams of fat. By my calculations, that brings it up to 85% of calories from fat. Bingo!

Of course, if you're not fat fasting you can have a bigger portion. I ate just this for supper last night, and it rocked.

Swiss "Rice" Casserole

1/2 cauliflower, head -- 4 cups caulirice
1 cup shredded Swiss cheese
2 tablespoons minced shallot
5 eggs -- separated
1 1/2 cups heavy cream
1 teaspoon salt -- or vege-sal
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1 tablespoon dry vermouth -- optional
3/4 cup walnuts
paprika

Preheat oven to 350. Spray an 8x8 baking pan with non-stick cooking spray, or grease it with butter or coconut oil.

Trim the leaves and the very bottom of the stem from your cauliflower, whack the rest into chunks, and run through the shredding blade of your food processor. Dump your caulirice in a big mixing bowl. Put the work bowl back on the processor, and run your Swiss cheese through it; dump that in with the caulirice.

Mince your shallot quite fine -- I did this with a knife and cutting board, because really the food processor's too big for this little job. Add to the caulirice and cheese. Toss everything together till it's all well-distributed, taking care to break up clumps of cheese shreds.

Swap out the shredding disc for the S-blade, and chop your walnuts to a medium consistency.

You'll need another two bowls, one narrow and deep for whipping in. Separate your eggs, putting the yolks in one bowl, and the whites in the narrow and deep bowl. Do yourself a favor and separate them into a custard cup, one at a time, in case a yolk breaks. Even a tiny bit of yolk in your whites will keep them from whipping.

Add the cream, salt or vege-sal, nutmeg, and pepper to the yolks, and whisk the whole thing up.

Whip the whites till they're stiff but not dry.

Now, pour the yolk-and-cream mixture into the cauliflower and cheese. Stir it in well.

Use a rubber scraper to fold the whipped egg whites into the cauliflower mixture. Now dump the whole thing in your prepared 8x8 pan, spreading evenly.

Sprinkle the chopped walnuts evenly over the top. Dust lightly with paprika.

Now bake for 45 minutes. Cut in squares to serve.

- - - - - - - - - - - - - - - - - - -
If you cut this into 16 squares, each will have: 167 Calories; 15g Fat; 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2 g usable carb