Ingredients:
- 1 bag of frozen cauliflower florets (or 1 head of fresh cauliflower)
- Water for steaming
- 1 small onion, diced
- 1/2 stick butter, divided
- 1 tablespoon minced garlic
- 1 pound cooked ground beef, browned and drained
- 1 can cream of mushroom soup (or equivalent - I actually used this recipe for inspiration to make my own wheat-free, non-processed version) ***If using canned soup, you'll also need to add enough milk to make this saucy, rather than a condensed jelly goo.
- 1 cup frozen corn
- 1 cup frozen peas
- 2 tbsp Worcestershire sauce
- Salt & Pepper
- 2 oz cream cheese
- 1 cup shredded/grated extra sharp cheddar cheese
- Paprika
Directions:
- Preheat oven to 375.
- Steam cauliflower until very tender.
- Meanwhile, saute onions in 1/4 stick of melted butter with minced garlic until tender.
- Add cooked, drained ground beef. Stir in cream of mushroom soup, corn and peas. Mix well. Add Worcestershire sauce, salt pepper, other seasonings to taste. Turn heat down to low/medium to simmer for about 15 minutes.
- Once cauliflower is done steaming, place tender florets in a large food processor with cream cheese and remaining butter. Add salt & pepper to taste (I'm terrible at guessing salt measurements - sorry). Puree until it has the consistency of mashed potatoes.
- Place beef mixture in the bottom of a casserole dish. Top with shredded or grated cheddar cheese, then pureed cauliflower mixture. Sprinkle with paprika. Cover with aluminum foil, bake for 35 minutes.
YUM. FYI - if you've never had steamed cauliflower as mashed potatoes.... The above is the best way to make it - steamed and pureed with butter, cream cheese, salt and pepper to taste. Any kid will eat it. Oh so delicious, and so much better for you than starchy potatoes. I suspect that I will be buying cauliflower by the bulk to substitute this in many recipes. (Must give credit where credit is due - this cauliflower recipe is in the new Wheat Belly Cookbook.)
If you decide to make this - let me know what you think!
