Creamy Beef and Cauliflower Bake

A rich and satisfying casserole featuring seasoned ground beef, tender cauliflower florets, and a luscious cheesy cream sauce, baked until bubbly and golden. This hearty dish is perfect for a comforting meal and reheats wonderfully.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 9
• Cuisine: American
• Difficulty: Medium
• Cost: $4.81/serving

Dietary

• Keto
• Low-Sugar
• Low-Carb
• Gluten-Free
• Nut-Free
• Egg-Free

Tags

• bake
• comfort food
• savory
• rich
• kid-friendly

Ingredients

• 2 pound ground beef (80/20 lean)
• 2 cauliflowers (medium heads, cored, cut into bite-sized florets)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 8 ounce cream cheese (softened)
• 1.5 cup heavy cream
• 0.5 cup chicken broth (low-sodium)
• 1.5 cup sharp cheddar cheese (shredded, divided)
• 1 cup mozzarella cheese (shredded, divided)
• 1.5 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat your oven to 375°F. Bring a large pot of lightly salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until fork-tender but still firm. Drain well and set aside.
2. While the cauliflower cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the yellow onion to the skillet with the beef and cook for 5 minutes, until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Reduce the heat to medium-low. Add the softened cream cheese, heavy cream, and chicken broth to the skillet. Stir until the cream cheese is fully melted and the sauce is smooth.
5. Stir in 1 cup of the shredded sharp cheddar cheese, 1/2 cup of the shredded mozzarella cheese, 1 teaspoon of the kosher salt, the black pepper, and dried thyme. Continue stirring until the cheese is melted and combined.
6. Gently fold the cooked cauliflower florets into the beef and cheese mixture until evenly coated.
7. Transfer the mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese and 1/2 cup shredded mozzarella cheese over the top.
8. Bake for 20-25 minutes, or until the casserole is bubbling and the cheese topping is golden brown.
9. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.

Notes

This casserole holds up well for several days in the refrigerator and can be easily reheated in the microwave or oven. For a slightly different flavor, you can add a pinch of smoked paprika to the beef mixture.

Nutrition (per serving)

• Calories: 664
• Protein: 28.5 g
• Carbohydrates: 16.9 g
• Fat: 53.1 g
• Fiber: 2.8 g
• Sodium: 898 mg
• Saturated Fat: 28.1 g
• Sugar: 9.4 g
• Cholesterol: 177 mg