Leftover Corned Beef Low-Carb Reuben Bake

Directions

Preheat the oven to 375F/190C.   Fill a pot half fill with water, add a little salt and bring to a boil. While the water heats, trim away the leaves from the cauliflower, keeping the stems; then coarsely chop cauliflower.   When the water is nearly boiling, add the cauliflower, turn heat to medium, and cook the cauliflower 10-11 minutes or until it’s barely starting to get tender. Dump cauliflower into a colander placed in the sink and let it drain at least 5 minutes so it’s not wet. Put cooked cauliflower back into the pan you cooked it in, add the sour cream, and use an Immersion Blender or Hand Mixer to puree the cauliflower. Mix in the cup of grated Swiss Cheese and the green onions. Remove any wilted outer leaves of cabbage, cut the cabbage into quarters, and cut away and discard the core.   Then slice cabbage about 3/8 inch thick.   Shred the corned beef apart into strips and chop to make bite-sized pieces. Heat the olive oil over medium-high heat in a large non-stick frying pan to cook the cabbage. )  When the oil is hot, add the cabbage, turn heat to medium, and saute the cabbage, seasoning with salt, pepper, and a little caraway seed if using. Cook about 4 minutes, or until it is starting to slightly brown on some edges.   Add the corned beef and cook 1-2 minutes more. Turn off heat and let the pan cool down for a minute or two, then stir in the Thousand Island dressing. Spray a large casserole dish with non-stick spray or olive oil.   Put half the mashed cauliflower into the dish and spread into a flat layer. Put the cabbage-corned beef mixture on top of the layer of cauliflower and sprinkle with 3/4 cup grated Swiss cheese. Spread the rest of the mashed cauliflower in a layer on top of that, and sprinkle the cauliflower with another 3/4 cup grated cheese. Bake uncovered for about 45 minutes, or until the mixture is bubbling hot and the cheese is starting to lightly brown on top.   Serve hot.