Low-carb cheeseburger casserole

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?

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?
USMetric
4 servingservings

Ingredients

  • 2 tbsp 2 tbsp butter
  • 1 lb 450 g cauliflower
  • 2 tbsp 2 tbsp olive oil
  • 1 1 yellow onion, choppedyellow onions, chopped
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 lb 450 g ground beef
  • 14 oz. 400 g canned whole tomatoes, drained
  • 2 tbsp 2 tbsp tomato paste
  • 1 tbsp 1 tbsp Dijon mustard
  • 10 oz. 275 g (600 ml) shredded cheddar cheese
  • salt and pepper
Serving
  • 2 2 dill pickledill pickles
  • 5 oz. 150 g lettuce
  • 4 tbsp 4 tbsp olive oil

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C) and grease a 9x12 baking dish with butter.
  2. Trim the cauliflower and cut into small florets.
  3. Boil in lightly salted water for about 3 minutes or until tender. Drain thoroughly in a strainer.
  4. 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.
  5. Add ground beef, stirring until cooked through.
  6. 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.
  7. 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.
  8. Serve with pickles, lettuce and olive oil.

Tip!

Want ketchup on that? Try our low-carb ketchup recipe!

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7 comments

  1. Robin
    question for anyone who's tried this already: my sweetheart doesn't like cauliflower - has anyone tried substituting any other vegetable? How did it go? Thanks so much!!!
    Reply: #2
  2. Gentiann
    Zucchini,yellow squash, chayote.
    Other milder tasting vegetable from the cabbage family like chinese cabbage or bok choy, turnip or kohlrabi.
  3. Judy Leahy
    I made this last night. The Dijon mustard overpowered the dish. It's not edible. :o(
    Reply: #5
  4. jeune
    there are about three pounds of ingredients in this recipe. a mere tablespoon of dijon overpowered it and rendered it inedible for you? perhaps you added an incorrect amount. i thought the casserole was delicious--even my young nephews enjoyed it.
  5. Mary
    I am not big on sauces and I do not like dijon so I used regular mustard, and only about 1/4-ish tsp of it.
    Gave a good tang to the mixture - like a burger would taste (to me).
  6. Charlotta
    This is fantastic with grated zucchini (instead of cauli) and regular mustard :-D
  7. Delicia
    Love this recipe... just have 1 question, why whole tomatoes only to chop it up anyways? Why not just put chopped tomatoes on the ingredients list instead?

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