Craving a mouth-watering low-carb twist on the classic Reuben sandwich that will make your taste buds dance? Get ready to revolutionize your dinner routine with this incredibly delicious Cauliflower Casserole that packs all the flavor of a traditional Reuben without the carb overload! Imagine tender cauliflower, savory pastrami meatballs, tangy sauerkraut, and melted Swiss cheese coming together in one irresistible dish that will have your family begging for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 head cauliflower, chopped
- 1 lb pastrami, chopped
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 1/2 cup cream cheese
- 1/4 cup mayonnaise
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your casserole cooks evenly and thoroughly.
- Begin by preparing the cauliflower. Remove the leaves and stem from the head of cauliflower, then chop it into small, bite-sized florets. Place the chopped cauliflower in a large pot of boiling salted water and cook for about 5-7 minutes, or until tender. Drain the cauliflower and set it aside to cool slightly.
- While the cauliflower is cooking, prepare the pastrami meatballs. In a large mixing bowl, combine the chopped pastrami, 1/4 cup of cream cheese, 1/4 cup of mayonnaise, and a pinch of salt and pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
- In a large skillet over medium heat, add the meatballs and cook for about 5-7 minutes, turning occasionally, until they are browned on all sides. Remove the meatballs from the skillet and set aside.
- In the same skillet, add the drained sauerkraut and caraway seeds. Sauté for about 3-4 minutes until heated through and fragrant. Remove from heat.
- In a large mixing bowl, combine the cooked cauliflower, sautéed sauerkraut, and half of the shredded Swiss cheese. Stir well to combine all the ingredients evenly.
- Transfer the cauliflower mixture into a greased 9x13 inch baking dish. Place the browned pastrami meatballs on top of the cauliflower mixture, evenly distributing them across the casserole.
- Spread the remaining cream cheese over the meatballs and cauliflower mixture, ensuring it covers as much as possible. Top with the remaining shredded Swiss cheese.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the casserole from the oven and let it cool for a few minutes before serving. This will help the casserole set and make it easier to serve.
- Serve warm, garnished with additional caraway seeds if desired. Enjoy your Low Carb Reuben Style Cauliflower Casserole with Pastrami Meatballs!
Tips
- • For the most tender cauliflower, don't overcook it during the boiling stage - aim for a slightly firm texture to prevent mushiness in the final casserole. • Use high-quality pastrami for the most robust flavor in your meatballs. • Make sure to drain the sauerkraut thoroughly to prevent excess liquid in your casserole. • For extra crispiness, you can broil the casserole for 2-3 minutes at the end of cooking to get a golden, bubbling cheese top. • Let the casserole rest for 5-10 minutes after baking to help it set and make serving easier. • If you're watching sodium intake, choose low-sodium pastrami and sauerkraut.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 25g
Fat: 29g
Saturated Fat: 12g
Cholesterol: 85mg
