With fall and cooler weather approaching in our part of the world, casseroles come to mind. Try this creamy cauliflower casserole which is super quick and easy and oh so tasty!
Freeze my cheesy cauliflower sauce in serving size portions so that you can use it for this recipe and to top veggies or meats. Make my dill turmeric zucchini cheese a couple of days ahead of time. You can melt this “cheese” over steamed veggies and it is also tasty melted over this hearty and filling casserole.
I happen to love cauliflower but I know that not everyone shares my affection for this vegetable. With the added sauce and zucchini “cheese” you don’t really notice the cauliflower especially if you chop the cauliflower into fairly small pieces.
Food to Heal Ourselves
Hearty and filling casserole.
10 minPrep Time
30 minCook Time
40 minTotal Time
1 1/2 - 2 pounds cauliflower (cut up into florets)
1/2 teaspoon salt in boiling water
1 pound ground beef (grass fed if possible)
1 teaspoon salt
1 cup cheesy cauliflower sauce
1 1/2 cups grated dill turmeric zucchini cheese
Boil cauliflower florets in salted water until fork tender.
Brown ground beef in a skillet until uniformly cooked and crumbled.
Add one teaspoon salt and mix well.
Remove from heat.
Preheat oven to 350 degrees F.
In the skillet add cooked cauliflower to the browned ground meat.
Top with cheesy cauliflower sauce and stir to mix in well.
Cook at 350 degrees F for 20 minutes.
Top with grated zucchini "cheese" and return to the oven until it is melted (maximum 10 minutes).
In order to get the ground beef a uniform size use a potato masher to break the larger chunks apart as it cooks.
Have the cheesy cauliflower sauce and the dill turmeric zucchini cheese made at least the day before.
As seen on Phoenix Helix recipe Roundtable #136.