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Illustration of ground beef and cauliflower casserole topped with melted cheddar.

Cheeseburger Cauliflower Casserole

Ground beef, cauliflower and cheddar give this casserole familiar cheeseburger flavor without a bun.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting time 5 minutes
Total Time 1 hour
Servings 6 equal portions
Calories 458 kcal

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

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.
Serving: one of 6 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
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.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.