Method
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large skillet, cook the ground beef with the diced onion over medium-high heat until browned. Drain excess fat. Stir in the minced garlic and cook for 1 minute until fragrant.
- While the beef is cooking, steam the cauliflower florets until tender-crisp. Do not overcook.
- Reduce heat to low. Add the cream cheese, heavy cream, paprika, salt, and pepper to the skillet. Stir until the cream cheese melts and the sauce is smooth.
- Fold the steamed cauliflower and 1 cup of shredded cheddar cheese into the ground beef mixture. Spread evenly into the prepared baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake for 20-25 minutes, until bubbly and golden brown.
- Let the casserole rest for 5-10 minutes before serving to allow it to set.
Nutrition
Notes
Shred Your Own Cheese: For the best melt, shred a block of cheese yourself. Pre-shredded varieties contain anti-caking agents that can affect the texture.
Don't Overcook Cauliflower: Steam it just until tender-crisp. It will finish cooking in the oven, and this prevents it from becoming mushy.
Meal Prep Tip: Assemble the casserole ahead of time (without baking) and store it in the fridge for up to 2 days before baking as directed.
Don't Overcook Cauliflower: Steam it just until tender-crisp. It will finish cooking in the oven, and this prevents it from becoming mushy.
Meal Prep Tip: Assemble the casserole ahead of time (without baking) and store it in the fridge for up to 2 days before baking as directed.