Ground Beef Cauliflower Casserole (Printable)

Hearty beef and cauliflower bake with cheesy topping for easy low-carb dinners

# What You'll Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 4 cups cauliflower rice, fresh or frozen
05 - 1 medium red bell pepper, diced
06 - 1 cup baby spinach, chopped

→ Dairy

07 - 1 cup sour cream
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup shredded mozzarella cheese

→ Pantry Staples

10 - 2 tbsp olive oil
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp salt
15 - 1/2 tsp black pepper
16 - 1/4 tsp crushed red pepper flakes

→ Garnish

17 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F for even baking.
02 - Heat olive oil in a large skillet over medium heat. Cook onion and red bell pepper for 3-4 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Add ground beef to skillet, breaking apart with a spatula. Cook for 5-7 minutes until fully browned. Drain excess fat if necessary.
05 - Sprinkle in oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes. Stir thoroughly to distribute spices evenly.
06 - Add cauliflower rice and spinach to the skillet. Cook for 4-5 minutes until cauliflower is tender and excess moisture has evaporated.
07 - Remove from heat. Fold in sour cream and half the cheddar cheese until fully incorporated.
08 - Spread mixture evenly into a greased 9x13-inch baking dish.
09 - Sprinkle remaining cheddar cheese and all mozzarella cheese over the surface.
10 - Bake for 20 minutes until cheese is melted, bubbly, and golden brown.
11 - Let casserole rest for 5 minutes before serving. Top with fresh parsley and serve warm.

# Expert Advice:

01 -
  • You get all the comfort of a classic beef casserole without the heavy pasta
  • The cauliflower rice soaks up all those savory beef juices and spices perfectly
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Draining excess fat from the beef keeps the casserole from becoming greasy but do not go overboard or you will lose flavor
  • Letting the casserole rest for 5 minutes is essential or it will be too loose when you try to scoop it
  • Frozen cauliflower rice releases more water than fresh so you may need to cook it an extra minute or two
03 -
  • Rice your own cauliflower from a fresh head for the best texture it only takes a few minutes in a food processor
  • Grate your own cheese instead of buying pre shredded since the anti caking agents in bagged cheese can make it grainy

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