Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower
  • 1/2 cup butter
  • 1 cup low carb milk (I used coconut milk in carton)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/2 head cabbage (cooked and chopped)
  • 1 pound leftover corned beef (cut into pieces and warmed)
  • 4 green onions

Instruction

  • Preheat the oven to 325°F.
  • Cut cauliflower into florets and steam or boil until softened.
  • Place cauliflower into food processor with butter and pulse until mashed.
  • Add milk, garlic powder, onion powder, salt, and pepper to cauliflower and puree until smooth.
  • Transfer to 9x13-inch baking pan. Fold in corned beef and cabbage.
  • Cover with foil and bake at 325°F about 20 minutes or until heated throughout.
  • Sprinkle with sliced green onion tops to serve.