This cheeseburger cauliflower casserole combines ground beef, cauliflower and cheddar for familiar flavor without a bun.
Tips for cheeseburger cauliflower casserole
No bun, ketchup or pickles included. Yogurt can look slightly grainy if overheated; it is a simple casserole binder, not a guaranteed silky sauce. Allow a 5-minute rest.
Helpful equipment: A rimmed sheet pan gives the cauliflower room to roast before it goes into the casserole. Compare rimmed sheet pans on Amazon. I use this type of tool in my kitchen; the linked model may differ.
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Cheeseburger Cauliflower Casserole
Equipment
- 1 large pot or baking dish as directed food thermometer
Ingredients
- 2 lb 90% lean ground beef, raw
- 2 lb cauliflower, bite-size florets
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 1/3 cups cheddar, shredded
- 7/8 cup plain nonfat Greek yogurt 3/4 cup plus 2 Tbsp.
- 2 Tbsp yellow mustard
- 2 Tbsp tomato paste
- 2 1/4 tsp olive oil
- 1/2 tsp table salt
- 1/2 tsp black pepper
Instructions
- Heat oven to 400°F. Spread cauliflower on a parchment-lined sheet pan, toss with measured oil and roast for 20 minutes, turning once, until just tender and the surface is dry.
- Meanwhile cook beef and onion in a large skillet over medium heat for 8–10 minutes, breaking beef up, until beef reaches 160°F. Stir in garlic and tomato paste for 1 minute. Retain pan juices for the estimate; draining fat changes the numbers.
- Remove skillet from heat for 2 minutes. Stir in yogurt, mustard, salt, pepper and half the cheddar. Fold in roasted cauliflower. Transfer to a 9-by-13-inch baking dish.
- Top with remaining cheddar. Bake for 12–15 minutes until bubbling and the center reaches 165°F. Rest 5 minutes, then divide into six equal portions.
Notes
Storage and meal prep
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Ingredient notes
Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.
About the nutrition
One serving is one of 6 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.