Servings: 6 servings
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
- 1 lb. lean Ground beef
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1/4 tsp Red pepper flakes
- 1 can (14 oz) Diced tomatoes, drained
- 1 cup Shredded cheddar cheese
- 1/4 cup Chopped fresh parsley
- 2 cups Cauliflower florets
- 2 tbsp. Butter
- 1/4 cup Heavy cream
- 1/4 cup Grated parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- In a large skillet, brown the ground beef over medium-high heat. Drain the fat and transfer the beef to a large casserole dish.
- In the same skillet, sauté the onion and garlic until tender.
- Add the cauliflower florets to the skillet and cook for a few minutes until they soften.
- Add the salt, black pepper, oregano, basil, red pepper flakes, and diced tomatoes to the skillet. Stir to combine.
- Pour the cauliflower mixture over the ground beef into the casserole dish.
- Melt the butter over low heat in a separate small saucepan. Add the heavy cream and parmesan cheese and whisk until smooth.
- Pour the cheese sauce over the cauliflower and beef into the casserole dish.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Other Low-Carb Beef Recipes
Nutrition Facts
Calories: 265 kcal
Fat: 15g
Protein: 28g
Carbohydrates: 2g
Fiber: 0.1g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Beef and Cheddar Casserole
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.