Ingredient: reserved cauliflower water

Cauliflower has had a millennial makeover and it’s never been more appealing. For years cauliflower has been a staple side, steamed or baked and smothered with cheese sauce, but there’s so much more to do with the humble cauliflower.

Cauliflower totally transforms into something new depending on how you cook it. Steam and puree it and it becomes very silky. Add the pureed cauliflower to soups, mashed potatoes or macaroni and cheese to thicken them and add flavor and creaminess without dairy. Bake it with cheese and cream for a hearty gratin that’ll top any potato casserole. You can pickle cauliflower and add it to salads, appetizer platters or sandwiches — it’s especially good on falafel. Deep fry cauliflower and eat it as a snack, like popcorn, or toss the crispy, fried florets into a salad. Roast it – on its own or with other vegetables like carrots — till it’s golden brown and tender and serve it as a side dish or add it to pasta to make a complete meal. With a simple blitz, cauliflower makes an ideal ‘dough’ for a healthier homemade pizza base. The possibilities are endless!

This comforting casserole consists not only of cauliflower but beef, potatoes and cheese. It’s the full meal deal!

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Cauliflower Casserole w/ Ground Beef & Potatoes

Votes: 1
Rating: 5
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Cuisine

American

Keyword

cauliflower casserole w/ ground beef

Servings

MetricUS Imperial

Ingredients

• 3 medium (about 500 gm) potatoes, cooked & thickly sliced
• 1/2 (about 500 gm) head of cauliflower
• dash of oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 300 gm ground beef
• salt & pepper to taste
• 6 green onions, sliced
• 6 Tbsp butter,
• 6 Tbsp flour
• 1 Tbsp veg broth instant powder
• 2 3/4 cups reserved cauliflower water
• 125 gm white, extra old cheddar cheese, grated

Cuisine American Keyword cauliflower casserole w/ ground beef Servings MetricUS Imperial Ingredients 3 medium (about 500 gm) potatoes, cooked & thickly sliced 1/2 (about 500 gm) head of cauliflower dash of oil 1 onion, finely chopped 1 clove garlic, minced 300 gm ground beef salt & pepper to taste 6 green onions, sliced 6 Tbsp butter, 6 Tbsp flour 1 Tbsp veg broth instant powder 2 3/4 cups reserved cauliflower water 125 gm white, extra old cheddar cheese, grated

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Boil potatoes with their skins in lightly salted water. Drain & peel immediately. Let cool then cut into 1/4-inch slices.
2. Bring a large pan of lightly salted water to a boil & cook the cauliflower florets for about 6 minutes until al dente. Drain the cauliflower in a colander & reserve 2 3/4 cups of the cooking liquid. Drain cauliflower WELL.
3. Heat a saucepan with a dash of oil & fry the onion & garlic until soft, but not colored. Add the ground beef & fry. Season with salt & pepper & stir in 1/2 of the green onion. Continue to cook until the released moisture has evaporated. Place in a dish & set aside.
4. Preheat oven to 400 F. Butter a 9-inch pie plate or casserole dish. Set aside.
5. Heat saucepan, add butter & allow to melt. Add the flour & stir well with a whisk for about a minute to allow the flour to cook. Stir in veg broth powder & add the reserved cooking liquid from the cauliflower. Keep stirring until you have a smooth & thickened sauce. Stir in 1/2 of the grated cheese until incorporated, then add the remaining green onion. Turn off heat.
6. Cover the bottom of the baking dish with half of the potato slices, followed by the cauliflower & ground beef. Divide 1/2 of the sauce over it & cover with the remaining potato slices. Place the remaining sauce over potatoes & sprinkle with the remaining grated cheese.
7. Bake for 40 minutes or until the top is golden brown. Allow to cool slightly before serving.