Low-carb cheeseburger casserole
Ground beef and cheese. Onions, pickles and tomatoes. Even mustard. It's a deconstructed cheeseburger… reassembled into a yummy low-carb casserole. Who knew cauliflower could serve as the bun?
- 2 tbsp butter
- 1 lb cauliflower (cut into small florets)
- 2 tbsp olive oil
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 lb ground beef or ground turkey
- 1 ½ cups canned whole tomatoes, drained
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- 2 cups shredded cheddar cheese
- salt and pepper
Serving
- 2 dill pickles
- 4 cups lettuce
- 4 tbsp olive oil
Preheat the oven to 400°F (200°C) and grease a 9×12" (22 x 30 cm) baking dish with butter.
Boil the cauliflower florets in lightly salted water for about 3 minutes or until tender. Drain thoroughly in a strainer.
In a non-stick pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft and translucent. Season with salt and pepper.
Add ground beef, stirring until cooked through.
Drain the canned tomatoes and chop into bite-sized pieces. Reduce heat to medium-low, and add the tomato paste, diced tomatoes, mustard, cauliflower, and spices. Once combined, add ⅔ of the shredded cheese, stirring until melted into the mixture.
Pour mixture into the baking dish, and add the remaining cheese on top. Bake in the oven for 15-20 minutes, or until golden brown.
Serve with pickles, lettuce, and olive oil.
Want ketchup on that? Try our low-carb ketchup recipe!