Creamy Ground Beef Cauliflower Casserole Recipe May Be the Best Thing You'll Eat All Year (30 Minutes) Casseroles Beef Dinner Budget Recipes High Protein Recipes Low Sugar Recipes Gluten-free

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. This recipe is the best thing I've eaten this year. Plus you get the health benefits of cauliflower in every bite.

The keto-friendly, high-protein 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.

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)

Here's how to make it: 

1. 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. If you don't want to chop fresh cauliflower, you could use a bag of frozen riced cauliflower cooked according to package directions.
2. 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.
3. 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.
4. 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.
5. Top with the cheddar and mozzarella. Cook, without stirring, until cheese melts. 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. Store any leftovers in an airtight container and reheat in the microwave.

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