Comforting ground beef cauliflower casserole with cheese, an easy (and low-carb) recipe for cold winter days.
Make this ground beef cauliflower casserole today; your family will love it!
What can be more comforting than a hot and cheesy casserole dish straight from the oven? Whether this hamburger cauliflower casserole, a Creamy Tuna Pasta Bake, or a vegetarian Mushroom Polenta Casserole, this kind of dish is always welcome and loved by the entire family.
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Recipe ingredients
Cauliflower: One large head or the same amount of frozen cauliflower. Chop the cauliflower into small florets and use the stem as well. If you happen to have leftover stems from another recipe, now is a great time to use them.
- Frozen cauliflower can be added to the pot to save some time. It will defrost quickly in the hot water. Once drained and cool enough to handle, you can chop it if the pieces are large.
Meat: Ground beef or hamburger. These two are pretty much the same thing; the main difference between them is in the way fat is added.
- Ground beef can only be made with fat added from the meat trimmings it is made from, while fat can be added to hamburger to reach the desired fat content level. Both of them can only have a fat content of a maximum of 30%.
- I use ground beef with a fat content of about 20 % most of the time.
Cheese: Basically, any kind of good melting cheese you enjoy having in a casserole. I often use Cheddar or Gouda, but anything you like should be fine. Try this cheesy Chicken Cabbage Casserole, too.
See the recipe card for full information on ingredients and quantities.
How to make hamburger cauliflower casserole?
- Step #1: Chop the cauliflower and the stem into small florets and pieces. Blanch it for 3-4 minutes; it should soften slightly but not be soft or cooked through. Transfer to a bowl. If using frozen cauliflower, use directly from frozen.
- Step #2: Cook the chopped onion in a large skillet together with the ground beef or hamburger. Add the spices and stir for another minute.
- Step #3: Transfer the beef to the pot (or bowl) containing the cauliflower.
- Step #4: In another bowl, whisk together the yogurt, hot broth, and cream cheese until smooth.
- Step #5: Pour the mixture over the cauliflower ground beef mixture. Add half of the grated cheese, stir well, add salt and pepper to taste.
- Step #6: Transfer to a baking dish of about 25x20 cm/ 10x8 inches.
- Step #7: Bake in the preheated oven for about 25 minutes until the cheese is melted and golden.
Can you reheat it?
The ground beef cauliflower casserole keeps well in the fridge for 2-3 days. It can be reheated in the oven at about 180 degrees/ 350 degrees Fahrenheit for about 15 minutes or until heated through. Cover it loosely with aluminum foil to prevent the cheese from getting too brown.
You can also freeze the leftovers in an airtight container for up to 3 months.
Ground Beef Cauliflower Casserole
Equipment
- Cooking pot
- Large skillet
- Baking dish 10x8 inches/ 25x20 cm or similar
Ingredients
- 25 oz cauliflower Note 1
- 1 medium onion chopped
- 1 lb ground beef Note 2
- ½ teaspoon dried thyme
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika
- ½ cup Greek yogurt
- 5 tablespoons cream cheese
- ½ cup chicken/beef stock hot (Note 3)
- 1 cup grated cheese divided (Note 4)
- fine sea salt and pepper
- some parsley
Instructions
- Preheat the oven to 400°F/ 200°C.
- Cook cauliflower: Divide the cauliflower into small florets and finely chop the stem as well. Place in a pot, cover with boiling water (from a kettle), add some salt and boil on medium heat for 3-5 minutes, it should be softer but not cooked through. Drain well; place back in the pot or a large bowl.25 oz cauliflower + salt
- 1 medium onion
- Brown beef: Heat a large skillet and add the chopped onion and the ground beef or hamburger (there is no need for any oil). Brown well for about 5 minutes, add thyme, both sorts of paprika, some salt, and pepper. Stir for another minute. Transfer the browned beef to the cauliflower.1 medium onion + 1 lb ground beef + ½ teaspoon dried thyme + 1 teaspoon sweet paprika + ½ teaspoon hot paprika + fine sea salt and pepper
- Sauce: In another bowl, whisk together yogurt, cream cheese, and hot stock until entirely smooth. Pour the mixture over the cauliflower and beef, add ½ of the grated cheese, and mix well. Adjust the taste with salt and pepper.½ cup Greek yogurt + 5 tablespoons cream cheese + ½ cup chicken/beef stock + 1 cup grated cheese + fine sea salt and pepper
- Bake: Transfer the mixture to a medium casserole dish. Sprinkle with the remaining cheese. Bake for about 25 minutes until the cheese is golden. Sprinkle with chopped parsley before serving.some parsley
Notes
- Cauliflower: Use 1 large head. You can use frozen cauliflower as well. Add frozen cauliflower to the pot to save time - it defrosts quickly in hot water. Drain, cool, and chop if needed.
- Meat: Ground beef or hamburger.
- Stock made with a cube and hot water is fine.
- Cheese: Cheddar, Gouda, or any cheese you like to use for making casseroles.
Jay says
I’ve made this recipe twice. Once planned, for dinner for my family and it was a HUGE hit. Second time my basement freezer died, and I needed to do something with a couple pounds of ground beef and ground sausage. Mixing the sausage and ground beef and then cooking as directed (I had to triple the recipe for the amount of meat I was using) and it’s even better. Thank you!!!
Adina says
So happy to read it, Jay. Thank you for the feedback and the rating.
Abigail says
It was honestly fairly boring as written (maybe because I haven't been eating keto very long). I used the whole block of cream cheese and doubled the shredded cheese (used cheddar), then added some balsamic reduction and some chopped fresh basil to give it a nice edge. Much improved and even the non-keto kids asked for more!
Adina says
Thank you, Anu! 🙂
Anu-My Ginger Garlic Kitchen says
What a lovely looking casserole. Looks perfect for these cold days! 🙂
Roland says
This was one of my favourites! Eating until my trousers' button almost jumped off.
Adina says
🙂 🙂 🙂 🙂