Low Carb Cauliflower Noodle Casserole

This is a redo of a yummy recipe (http://www.recipezaar.com/Cauliflower-Noodle-Casserole-198960) to make it low carb.

• Ready In: 1 hr
• Serves: 3
• Yields: 6 cups

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

Directions

1. preheat oven to 375 degrees.
2. chop cauliflower into about 1/2 inch pieces, steam or boil for 10 minutes until crisp-tender.
3. Prepare Noodles according to package directions.
4. 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.
5. Remove pan from heat and stir in sour cream, cream cheese, salt, and parmesan cheese.
6. Combine all ingredients in a casserole dish. Bake for 30 minutes until heated throughout.
7. 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).