This is my version of a really tasty, comforting and stick to your ribs meal. I have shared before my love of mashed potatoes and the on again off again affair I have with them. It’s hard for me to find a satisfying substitute for them…ever.. but this is a really good substitute. It’s not cauliflower trying to masquerade as mashed potatoes instead they’re able to stand on their own as an important part of this recipe that you won’t want to replace!
Even my husband gave this dish high praise and went back for seconds and asked if I wrote the recipe down. You may not know, but that is the epitome of the chef’s kiss in my house. A proud low carb cook moment I’m happy to share with you.
Loaded Cauliflower:
1 large head Cauliflower, cut into small florets
3 tbsp Butter
Himalayan pink sea salt
Black Pepper
2/3 cup Sour cream
1/4 cup Heavy cream
2 cloves Garlic, crushed
1 1/2 cup Cheddar cheese, shredded, divided in half
Pie Filling:
2 lbs Ground beef
1 TB Olive oil
1/2 thinly sliced Onions
2 cloves garlic crushed
1 cup Matchstick carrots
1 1/2 jar Pork Gravy
2 tsp Worcestershire
1 tsp Thyme
1/2 tsp Basil
1 TB Beef Better than Bouillon
1/2 cup water
1 can whole Green beans
1 ear of Corn
Salt and Pepper
1/2 lb Thick Cut Bacon
1/4 cup Green onions, chopped, divided in half
Preheat oven to 450’.
Line baking sheet with parchment paper and line with 1/2 lb of bacon. Bake for about 16 mins or till cooked Slightly crispy. Once cooked remove from baking sheet and set aside to cool.
Loaded. Cauliflower:
Melt the butter in a large bowl. Toss the cauliflower florets with the butter. Season with salt and black pepper.
Transfer the cauliflower to a baking sheet in a single layer. Roast in the oven for 15-20 minutes, until crisp-tender.
Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the chopped bacon, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don't oversalt - it will get more salty as the cheese melts later.)
When the cauliflower is finished roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce. Set aside.
Pie Filling:
In a large skillet brown 2 lbs of ground beef, drain fat and set aside.
Sauté in the same skillet garlic, onion and carrot in olive oil.
While that’s cooking dissolve the beef Better than Bouillon in the 1/2 hot water.
Add To the onion mixture gravy, beef bouillon, thyme, basil, pepper to taste, and Worcestershire sauce. Bring that to a simmer and add corn and green beans.
Simmer for 10-15 mins allowing some of the liquid to cook off.
Transfer ground beef filling to baking dish. And top with Loaded cauliflower, additional cheddar cheese and Bacon. Bake in the oven for 5-8 mins until cheese is melted.
Serve hot and top with sliced green onion if preferred.
Approximate Nutritional Information
Servings: 8
Calories: 645
Net Carbs: 10.5g
Total Carbs: 15.1g
Protein: 27.1g
Fiber: 4.6g
Comments