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

  • 1 lb 450 g cauliflower
  • 2 tbsp 2 tbsp olive oil
  • 2 tbsp 2 tbsp butter
  • 1 1 yellow onionyellow onions
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 1 lb 450 g ground beef
  • 2 tbsp 2 tbsp tomato paste
  • 14 oz. 400 g canned whole tomatoes, drained
  • 1 tbsp 1 tbsp Dijon mustard
  • 10 oz. 300 g (650 ml) shredded cheddar cheese
  • salt and pepper
Serving
  • 2 2 dill pickledill pickles
  • 513 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).
  2. Trim the cauliflower and cut into small florets or chop into a rough, one inch dice.
  3. Boil in lightly-salted water for about 3 minutes. Drain thoroughly in a strainer.
  4. Fry the onion and garlic in olive oil in a non-stick skillet until soft and translucent.
  5. Add ground beef and continue to fry while stirring until cooked through.
  6. Add tomato paste and stir.
  7. Drain the canned tomatoes and chop into bite-sized pieces. Add to pan along with mustard and spices. Season to taste.
  8. Lower the heat and let simmer for at least 10 minutes until most of the liquid has evaporated. Mix the ground beef mixture, cauliflower and two thirds of the shredded cheese.
  9. Pour in a greased baking dish and add the rest of the cheese on top. Bake in the oven for 15-20 minutes or until golden brown.
  10. Serve with pickles, lettuce and olive oil.

Tip!

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

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4 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(
  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.

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