Cheesy Ground Beef & Cauliflower Casserole Recipe
This Cheesy Ground Beef & Cauliflower Casserole is a flavorful, low-carb dish featuring tender cauliflower and lean ground beef simmered with aromatic spices and topped with melted sharp Cheddar cheese and pickled jalapeños. Perfect for a hearty, comforting meal with a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Broiling
- Cuisine: American
- Diet: Low Carb
Ingredients
Meat and Vegetables
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped onion
- 1 medium green bell pepper, chopped
- 1 pound lean ground beef
- 3 cups bite-size cauliflower florets
- 3 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground chipotle
Other Ingredients
- 1 (15 ounce) can no-salt-added petite-diced tomatoes
- 2 cups shredded extra-sharp Cheddar cheese
- ⅓ cup sliced pickled jalapeños
Instructions
- Preheat and prepare: Position the oven rack in the upper third of the oven and preheat the broiler to high. Using a broiler-safe skillet ensures the dish can be finished under the broiler.
- Sauté vegetables: Heat 1 tablespoon of extra-virgin olive oil in the large broiler-safe skillet over medium heat. Add the chopped onion and green bell pepper, stirring occasionally, until softened, about 5 minutes. This softening enhances their sweetness and flavor.
- Cook ground beef and cauliflower: Add the lean ground beef and cauliflower florets to the skillet. Cook, stirring and breaking the beef into smaller pieces, until the meat is no longer pink and the cauliflower begins to tenderize, approximately 5 to 7 minutes.
- Add spices and garlic: Stir in the minced garlic, chili powder, ground cumin, dried oregano, salt, and ground chipotle. Cook for about 1 minute until the spices become fragrant, which intensifies the dish’s flavor profile.
- Simmer with tomatoes: Pour in the can of no-salt-added petite-diced tomatoes with their juices. Bring the mixture to a simmer and cook, stirring occasionally, until the liquid reduces and the cauliflower is tender, approximately 3 minutes. Remove the skillet from heat.
- Add cheese and jalapeños: Evenly sprinkle 2 cups of shredded extra-sharp Cheddar cheese over the beef and cauliflower mixture. Top with ⅓ cup sliced pickled jalapeños to add a spicy, tangy contrast.
- Broil to finish: Place the skillet under the broiler and cook for 2 to 3 minutes, or until the cheese is melted and browned in spots. Watch carefully to prevent burning.
Notes
- Use a broiler-safe skillet such as cast iron or stainless steel to ensure safe oven transfer.
- For a milder dish, reduce or omit jalapeños and chipotle powder.
- This casserole pairs well with a simple side salad or steamed greens.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can substitute sharp Cheddar with a Mexican blend or Monterey Jack cheese for variation.
