Creamy Ground Beef Cauliflower Casserole Recipe (Recipe of the Year) by Donna John
It goes without saying that I make and create a lot of new recipes. Some I'd like to forget I made, and some I cannot wait to make again. This creamy ground beef and riced cauliflower casserole recipe is one that I cannot wait to make again. It was one of the best recipes I made in 2023. I want to make it again, but it's not far to the 2024 recipes because it probably would win again! Yes, it's that good.
The keto-friendly casserole is super simple to make, too. You start by chopping cauliflower into very small pieces (riced) and microwaving it for 5 minutes to soften. Ground beef and onion are cooked in a little butter, then the flavorful ingredients join in. A little cream cheese, some heavy whipping cream, beef broth, tomato paste and garlic powder are stirred in, then the riced cauliflower. The mixture is cooked until most of the liquid evaporates and thickens up. Top with mozzarella and cheddar and let it melt right there on the stovetop. No oven needed. Amazing flavors, textures and a creamy consistency!
This is a complete low-carb dinner, but I did toss together a spring mix salad with lemon vinaigrette to enjoy with it. You could also serve it with a steamed or roasted vegetable. This is one cheesy casserole recipe you really need to try.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1/2 a medium head of cauliflower, riced
- 1 tablespoon butter
- 1 pound ground beef
- 1 onion, chopped
- 4 ounces cream cheese
- 1/2 cup heavy whipping cream
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- chopped fresh parsley or parsley flakes (I used parsley flakes)
Helpful Products
- Parsley Flakes
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Rubber Spatula
- Mixing Bowl
- Grater
- Airtight Containers
- Pepper Grinder
Recipe Notes
- You could pop the skillet under the broiler (if it is ovenproof) if you want a browner top. But we loved the cheese strings when we spooned the casserole onto our plates.
- Shred your own cheese and it melts better than those bags of pre-shredded cheese.
- If you don't want to chop fresh cauliflower, you could use a bag of frozen riced cauliflower cooked according to package directions.
Here's how to make it:
- Put the riced cauliflower and 1/2 cup of water into a microwave-safe bowl and cover with plastic wrap. Microwave for 5 minutes. Drain and set aside.
- Melt the butter in a skillet (I used a cast iron skillet). Add the ground beef and onion and cook until meat is cooked through, about 5 minutes.
- Add the cream cheese, heavy whipping cream, beef broth, tomato paste and garlic powder. Generously season with salt and pepper. Stir until cream cheese melts.
- Add the cauliflower and stir to coat. Add chopped parsley or parsley flakes, if desired. Bring to a gentle simmer and cook, stirring occasionally, until most of the liquid has evaporated and it thickens up, about 8 to 10 minutes.
- Top with the cheddar and mozzarella. Cook, without stirring, until cheese melts.
Nutrition Facts Per Serving
Calories: 326
Total Fat: 24g
Saturated Fat: 14.6g
Cholesterol: 93mg
Sodium: 310mg
Total Carbohydrate: 12.5g
Dietary Fiber: 3.3g
Total Sugars: 6.1g
Protein: 17.2g
Vitamin D: 10mcg
Calcium: 155mg
Iron: 6mg
Potassium: 666mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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