Beef + Cauliflower Stove-top Casserole

Casseroles are a love language in my family.

When the weather is cold, I enjoy placing a hot bubbly delicious homemade casserole on the dinner table for those I love.

They’re hearty, satisfying and OH SO cozy.

I especially enjoy that this is made using just one pan, right on the stovetop. Makes for easier clean-up and simple prep.

I was using up a bunch of things I had already at home when I created this recipe, which is often the case with casseroles (and it turned out SO GOOD) but keep in mind everything is interchangeable to your liking. Any type of ground meat will turn out great. You can certainly add any diced vegetables you’d like to use up as well. I hope you use this recipe as a starting place and make it your own!

I served this with a big green salad.

Cheese, Please!

Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself…. or better yet enlist one of the kids for this duty.

Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.

Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.

Not bad for a veggie that’s 92% water!

Cauliflower is rich in antioxidants, low in carbs and calories .. PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.

Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.

It can be used a ton of different ways in your meals—steamed or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!

REFERENCE:

• Healthline

6 servings

Ingredients:

• 1 Tbsp extra-virgin olive oil or avocado oil
• 1 large onion, diced
• 1 red bell pepper, seeded and chopped
• 1 1/2 lbs lean ground beef or bison
• 4 fresh garlic cloves, pressed
• 1 x 15oz jar diced tomatoes with juices
• 1 large head cauliflower, cut into bite-size florets
• 2 Tbsps smoked paprika or hot paprika
• 3 tsps ground cumin
• 3 tsps dried oregano
• sea salt and pepper, to taste
• 1 cup freshly shredded Cheddar cheese
• 2 red chili peppers or jalapeños, seeded and sliced
• fresh cilantro leaves, to garnish

Instructions:

Heat your oil in a deep skillet over medium heat. Saute the onion and peppers for about 3 minutes.

Stir in the beef and garlic then cook, stirring and breaking up the meat, until the meat is no longer pink. Drain any excess grease.

Add the diced tomatoes with their juices, cauliflower florets, and all seasonings then bring the sauce to a boil.

Reduce your heat and simmer for about 15 minutes, stirring occasionally, until the cauliflower is tender.

Sprinkle with freshly shredded cheese and cover the skillet, cooking for a couple of minutes longer, until nice and melty.

Garnish with pepper slices and fresh cilantro.

Enjoy!

Rachel

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