Low-Carb Gluten-Free Funeral Potatoes

1 huge head of cauliflower – or 2 pounds 7 ounces before  discarding the excess stalk and leaves     
1 medium onion – chopped
16 oz real sour cream – not the light stuff
10 oz shredded cheddar
1 sm can chopped green chilies, drained
Gluten-free Cream of Mushroom Soup – recipe below.

Preheat oven to 325º.  Remove cauliflower leaves and stalk, then break apart and steam the cauliflower for 18 minutes.  Chop it into small pieces about the size of diced potatoes.  Add the rest of the above ingredients in a large bowl and set aside.

Gluten-free Cream of Mushroom Soup

3 cups evaporated whole milk
6 tablespoons cornstarch or 2 tablespoons Xanthan gum 
3 tablespoons vegetable oil
3 teaspoons onion powder
1 teaspoon salt
3/8 teaspoon pepper
3 pinches sugar
4 1/2 teaspoons chicken base
2 1/4 cups fresh mushrooms – about 5 ounces -- chopped

Mix all ingredients except for the mushrooms.  Stir over medium high heat until thickened, similar to Campbell's Cream of Mushroom Soup (quite thick).  Add mushrooms and stir.

Mix with the ingredients that were set aside.  Pour into 9x13 buttered baking dish.  Bake one hour at 325º. 

Serves 12. 

With cornstarch: 242 Calories, 18 Carbs, 2 Fiber, 8 grams Protein

With xanthan gum: 227 Calories, 14 Carbs, 2 Fiber, 8 grams protein