Beef and Cauliflower Casserole
Calories 251 (32% from fat)
Fat 9 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 70 mg.
Sodium 755 mg.
Carb. 16 gram
Fiber 5 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 27 gram
Ingredients
1 1/2 pounds 93% lean ground beef
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper, ground
1 tsp. crushed red pepper (OPTIONAL)
1 1/2 pounds cauliflower, chopped
1 large onion (about 14 oz. or 2 cups), sliced
1 medium green bell pepper, chopped
olive oil spray
1/2 tsp. salt (Divided)
1/2 tsp. black pepper, (Divided)
1 can (14.5 oz.) fire roasted diced tomatoes, no salt added
1 cup (about 3 oz.) pepperoncini, sliced
(We used Mt. Olive Sliced Pepperoncini, drained.)
If you're looking for a hearty, flavor-packed dish that’s both comforting and a little bit spicy, this casserole is your go-to. Made with lean ground beef, fresh cauliflower, and a medley of vibrant veggies, this dish is seasoned to perfection with garlic, crushed red pepper, and more.
1. Set a large skillet over medium-high heat. Once hot, add the ground beef. Cook, stirring and breaking up with a spoon, until no longer pink, about 8 minutes.
2. Stir into the cooked ground beef 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon crushed red pepper. Remove from the heat and set aside.
3. While the beef is cooking, chop the cauliflower into small florets. Slice the onion and chop the green bell pepper.
4. Preheat oven to 350 degrees Fahrenheit.
5. Spray a 9x13-inch baking or casserole dish with nonstick cooking spray.
6. Cover the bottom of the prepared baking dish with the chopped cauliflower. Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of black pepper over the cauliflower.
7. Layer the cooked ground beef over the cauliflower.
8. Add the sliced onions on top of the ground beef. Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of black pepper over the sliced onions.
9. Evenly distribute the fire-roasted diced tomatoes over the onions.
10. Add the chopped green bell pepper as the next layer.
11. Top with the sliced pepperoncini, distributing them evenly across the casserole.
12. Cover the baking dish with foil. Bake in the preheated oven for 2 hours, or until the cauliflower is tender and the flavors have melded together.
13. Remove the casserole from the oven and let it sit for a few minutes before serving. Serve hot and enjoy.
Yield: 6 Servings
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 90 seconds, stir and microwave for another 2 minutes to heat through.