Thursday, May 5, 2011

Latin Spiced Bison and Cauliflower Casserole

In the spirit of Cinco De Mayo and having 2 lb of Bison in the fridge I came up with this tasty casserole that should last for days.

2 lb.Ground Bison
1 Med Onion
3 Garlic Cloves
1 Tbsp.Ground Cumin
1/2 Tbsp Ground Coriander
1/4 cup Cilantro chopped fine
1/4 cup TJ's jalapeno hot pepper sauce
7 oz canned green chile diced
1 cup TJ's black Olives sliced
1 head Cauliflower grated
8 eggs
1-1/2 cups Cottage Cheese
1/2 tsp. salt
1 tsp. pepper

1 Saute the Garlic and onion in about a tbsp of olive oil until translucent
2 Add the Bison and brown
3 Add the cumin, coriander, salt and pepper, pepper sauce
4 remove from heat and fold in the green chiles, olives and cilantro
5 Add the cauliflower and place mixture in 11x9 lightly greased baking dish
6 Beat together eggs and cottage cheese
7 Pour mixture over meat and cauliflower, lightly poke with fork but do not mix
350 for 40 minutes or until set

Serve with a crisp salad and I added avocado to top it off

Serves 12
Calories: 237
Fat: 12g
Carbohydrates: 8g
Protein: 23g

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