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Cheesy Ground Beef & Cauliflower Casserole Recipe

  • Author: Katherine

Ingredients

    • Cauliflower: 1 large head (about 2-2.5 lbs or 900g-1.1kg), cut into bite-sized florets

    • Olive Oil or Avocado Oil: 2 tablespoons (for cauliflower, if roasting)

    • Ground Beef: 1.5 lbs (about 680g), preferably 80/20 or 85/15 blend for flavor

    • Onion: 1 medium, finely chopped (about 1 cup)

    • Garlic: 3-4 cloves, minced (about 1 tablespoon)

    • Beef Broth or Stock: 1/2 cup (120ml), low-sodium recommended

    • Diced Tomatoes: 1 can (14.5 oz or 411g), undrained (or use crushed or petite diced)

    • Tomato Paste: 2 tablespoons

    • Italian Seasoning: 1 tablespoon (or a mix of dried oregano, basil, thyme)

    • Smoked Paprika: 1 teaspoon (adds a lovely depth)

    • Salt: 1 teaspoon (adjust to taste)

    • Black Pepper: 1/2 teaspoon (adjust to taste)

    • Red Pepper Flakes: 1/4 teaspoon (optional, for a touch of heat)

    • Butter: 4 tablespoons (1/2 stick or 57g)

    • Cream Cheese: 4 oz (113g), softened and cut into cubes

    • Heavy Cream: 1/2 cup (120ml)

    • Cheddar Cheese: 2 cups (about 8 oz or 226g), shredded (Sharp or Medium recommended)

    • Mozzarella Cheese: 1 cup (about 4 oz or 113g), shredded (for meltiness)

    • Parmesan Cheese: 1/4 cup (about 1 oz or 28g), grated (optional, for topping)

    • Fresh Parsley: 2 tablespoons, chopped (optional, for garnish)

Instructions

    1. Preheat & Prep Cauliflower: Preheat your oven to 400°F (200°C). Wash the cauliflower and cut it into uniform, bite-sized florets (about 1-1.5 inches).

        • Roasting Method (Recommended): Toss the florets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a large baking sheet. Spread them in a single layer. Roast for 15-20 minutes, or until tender-crisp and lightly browned at the edges. Roasting adds flavour and prevents excess water.

        • Steaming Method: Alternatively, steam the cauliflower florets until tender-crisp (about 5-7 minutes). You can do this in a steamer basket over boiling water or in the microwave with a splash of water, covered. Ensure it’s well-drained afterwards to avoid a watery casserole.

        • Reduce Oven Temp: Once cauliflower is pre-cooked, reduce the oven temperature to 375°F (190°C).

    1. Brown the Ground Beef: While the cauliflower cooks, place a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until browned, crumbling it as it cooks (about 7-10 minutes).

    1. Sauté Aromatics: Drain off most of the excess fat from the skillet, leaving about a tablespoon for flavor. Add the chopped onion to the skillet with the beef. Cook for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant – be careful not to burn the garlic.

    1. Build the Meat Sauce: Stir in the beef broth, scraping up any browned bits from the bottom of the skillet (this adds great flavor!). Add the undrained diced tomatoes, tomato paste, Italian seasoning, smoked paprika, remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and optional red pepper flakes. Stir everything together well.

    1. Simmer the Sauce: Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer gently for 10-15 minutes, uncovered, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings if needed.

    1. Prepare the Cheese Sauce: While the meat sauce simmers, melt the butter in a medium saucepan over medium-low heat. Once melted, add the cubed cream cheese. Whisk constantly until the cream cheese is melted and smooth.

    1. Add Cream & Cheese: Slowly whisk in the heavy cream until combined. Gradually add the shredded cheddar and shredded mozzarella cheese, a handful at a time, whisking continuously until each addition is melted and the sauce is smooth and creamy. Do not let the sauce boil. Remove from heat once the cheese is fully incorporated. Season lightly with a pinch of salt and pepper if desired (remember the cheese is already salty).

    1. Assemble the Casserole: Lightly grease a 9×13 inch (or similar 3-quart) baking dish.

        • Spread the cooked cauliflower florets evenly over the bottom of the dish.

        • Pour the ground beef mixture evenly over the cauliflower layer.

        • Carefully pour the creamy cheese sauce over the ground beef layer, spreading it gently to cover everything.

    1. Top & Bake: Sprinkle the optional grated Parmesan cheese evenly over the top. Bake in the preheated 375°F (190°C) oven for 20-25 minutes, or until the casserole is hot throughout, bubbly around the edges, and the cheese topping is melted and lightly golden brown.

    1. Rest & Garnish: Let the casserole rest for 5-10 minutes before serving. This allows the cheese sauce to set slightly, making it easier to serve. Garnish generously with fresh chopped parsley just before serving, if desired. This adds a pop of color and freshness.

Nutrition

  • Serving Size: one normal portion
  • Calories: 450-600

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Find it online: https://herkitchenstories.com/cheesy-ground-beef-cauliflower-casserole-recipe/