LOW CARB MUSHROOM AND BILTONG CASSEROLE
1 cauliflower
1 punnet mushroom chopped
1 bunch spring onion chopped
1 teaspoon garlic
salt and pepper to taste
1 tub cream cheese (230 g)
250 ml cream
1 cup Mozzarella cheese
handful of biltong slices
nutmeg
Mix everything together and add a handful of biltong. Top with cheese and nutmeg to taste. Bake at 180 ºC for 25 min.
Recipe and photo: Hanneli Kruger
