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Recipes

Loaded Cauliflower Ground Beef Casserole (Paleo-Friendly)

By Jess

4.5 from 1 ratings

I personally love making cauliflower recipes because it really throws people off. They can’t believe how versatile an ingredient it is. It’s terrific in practically any dish because it absorbs the flavors of other ingredients, almost like a sponge. So when you give it enough time to cook, the end result is always flavorful. Cauliflower ground beef paleo casserole is a terrific example of that. The sweetness of the onions and the pungent flavor of garlic are enhanced by the cauliflower and helps contrast the savory ground beef. Additionally, the cauliflower is tossed in a smooth creamy mixture and topped with crispy bacon crumbles.

Loaded Cauliflower Ground Beef Casserole

Loaded Cauliflower Ground Beef Casserole

Loaded Cauliflower Ground Beef Casserole

Loaded Cauliflower Ground Beef Casserole

Loaded Cauliflower Ground Beef Casserole

Loaded Cauliflower Ground Beef Casserole

View More Paleo Ground Beef Recipes:

Low Carb Ground Beef and Cabbage Paleo Casserole
26 Easy Paleo Ground Beef Recipes for a Soul-Satisfying Meal


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Ingredients

    • 1 ½ tbsp olive oil
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 1 pound lean ground beef
    • 5 cups cauliflower florets
    • ½ cup almond milk
    • 1/3 cup homemade or Paleo approved store-bought mayonnaise
    • 1 ½ tbsp arrowroot flour
    • 1 tbsp nutritional yeast
    • 4 bacon slices, cooked and crumbled
    • 1 tbsp chopped fresh parsley
    • salt, black pepper to taste

Directions

  1. In a large skillet heat the olive oil over medium heat.
  2. Add the onion and cook, stirring occasionally, for 5 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the ground beef and cook, stirring occasionally, until the beef is no longer pink.
  5. Season with salt and black pepper to taste and remove from the heat.
  6. Set aside.
  7. Preheat oven to 350°F.
  8. Add the cauliflower florets and ground beef mixture into a lightly greased baking dish and toss to combine.
  9. In a bowl place the almond milk and mayonnaise and mix to combine.
  10. Add the arrowroot flour and nutritional yeast and whisk until smooth.
  11. Pour the mayonnaise mixture over the cauliflower mixture and toss to coat.
  12. Bake in preheated oven for 30-40 minutes, stirring 2-3 times throughout cooking time, until the cauliflower is tender and lightly browned.
  13. Remove from the oven.
  14. Sprinkle with chopped parsley and crumbled bacon and serve.

Servings

Serving Size

1

Servings/Recipe

4

Print Recipe

  1. I always get upset when people rate a recipe after making adjustments, but here I go now! However, I really think it would be outstanding as written. My oven was in the process of being cleaned – oops – so I made it on the stove top. Before putting the mayo mixture in, I turned the heat down, poured a little beef broth in to steam the cauliflower until almost tender. I mixed almost one cup of keto/paleo mayonnaise(since I had no almond milk & the broth made up for some of the liquid, too) with arrowroot flour, salt, and pepper, no nutritional yeast, so I used 1 teaspoon of curry powder. We live on a ranch 1 1/2 hours from town where they MIGHT have nutritional yeast and almond milk, so substitutions are necessary! So delicious! It was reminiscent of a recipe my mother-in-law had, Curried Beef Divan, but it used broccoli instead and also had sour cream with the mayo and cheese on top. Thank you for posting your recipe!

    Rating: 4.5

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