Description
This hearty casserole combines cauliflower and ground beef for a delicious and satisfying meal.
Ingredients
Scale
- 1 head cauliflower (about 2–3 pounds, roughly cut into florets, about 4 cups)
- 1 1/3 pounds ground beef
- 1/2 medium onion, chopped (roughly 1/2 cup)
- 1 clove garlic, crushed or minced
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon ground black pepper
- 8 oz. white mushrooms, halved and sliced about 1/4-inch thick
- 1 cup frozen cut green beans
- 1 cup beef broth
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce or Coconut Aminos
- 1/4 cup Greek yogurt or sour cream
- 1 large egg
- 1 cup shredded cheddar cheese (4 oz., divided)
Instructions
- Preheat your oven to 350°F and coat a 1 quart casserole dish with cooking spray.
- Place a steamer basket in a large pot over simmering water. Roughly cut 1 head cauliflower into florets and add to the basket. Steam for 12-15 minutes, until very tender.
- While the cauliflower is cooking, heat a skillet over medium heat.
- Add 1 1/3 pounds ground beef, 1/2 medium onion, chopped, 1 clove garlic, minced, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease.
- Add 8 oz. white mushrooms, halved and sliced, and 1 cup frozen cut green beans, and sauté for about 5 minutes until the mushrooms are tender.
- Stir in 1 cup beef broth, 1/4 cup tomato paste, and 2 tablespoons Worcestershire sauce or Coconut Aminos. Bring to a simmer, and cook for 15-20 minutes or until thickened slightly. Season to taste with salt and pepper.
- While the meat mixture is simmering, remove the cauliflower from the pot and allow some of the excess moisture to evaporate.
- Transfer cauliflower to a food processor or blender. Add 1/4 cup Greek yogurt or sour cream, 1 large egg, 1 teaspoon kosher salt to the cauliflower. Blend or puree until smooth, stopping to scrape down the sides if needed.
- Add the meat mixture to the prepared casserole dish, then top with the mashed cauliflower and the remaining shredded cheddar cheese.
- Bake at 350°F for 30-35 minutes, or until heated through, and cheese is slightly browned.
Notes
- For a dairy-free version, replace cheese and yogurt with non-dairy alternatives.
- Can be assembled ahead of time and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg