I remember as a young child helping my father seed and cultivate the land of our home garden. Picking fresh vegetables and fruits from our garden was an incredibly rewarding experience after nurturing them for weeks and helping them thrive in the proper environment. Cauliflower has always been one of my favorite vegetables, cook it any which way, I will eat it! I have passed down the love of cruciferous vegetables down to my kids… and my husband too!
We love Taco Tuesday in our house just as much as everyone else does! I have a few Mexican style dishes on rotation. Everyone loves this casserole and always asks for seconds. My kids like cooking this dish too because they get to use our Vitamix, which is an amazing kitchen tool my girls usually fight over.
So what are you waiting for? Get the family together in the kitchen and start cooking!
1 lb grass-fed ground beef
1 large yellow onion, diced small
2 carrots, diced small
1 14oz can diced tomatoes, drained
¾ cup heavy whipping cream
6oz Mexican shredded cheese
1 Tbsp organic unrefined coconut oil
1/2 Tsp cumin
½ Tsp adobo
1/4 Tsp garlic salt
1/2 Tsp dried cilantro
Salt and pepper to taste
4 slices of cooked bacon, crumbled
Diced chives or scallions (optional)
Cut the cauliflower into small florets and discard the core. Fill a large pot with 2” of water, add steamer basket and cauliflower florets and cover. Steam cauliflower over medium heat until al-dente. Do not overcook cauliflower. Remove from heat and set aside.
While the cauliflower is steaming, heat coconut oil in a wok or large frying pan over medium high heat. Add ground beef, diced onion and carrots to pan. Season with cumin, adobo, garlic salt, and dried cilantro. Stir until evenly browned. Drain excess fat from pan and add drained canned tomatoes. Stir until liquid evaporates. Remove from heat and cover.
Preheat broiler oven. Carefully remove cauliflower from pot and add to blender along with heavy cream, salt and pepper. Pulse cauliflower and heavy cream until desired texture. I prefer a slightly rough texture to avoid a runny consistency.
In a deep baking dish or casserole pan layer the ground beef at the bottom followed by the mashed/creamed cauliflower. Spread an even layer of cheese on top and sprinkle crumbled bacon. Place pan approximately 5 inches from heat source and broil in the oven for 2-5 minutes until cheese is melted and browned slightly. Remove from oven and let it cool for a few minutes before sprinkling with chives or scallions to taste.
Use a spatula to cut casserole into squares and serve while warm. My kids enjoy eating this Mexican cauliflower and beef casserole straight or as a dip with organic corn chips.
I hope this becomes one of your family’s favorite dishes. It’s easy to make and very nutritious. If you are dairy free, please substitute the heavy cream with a can of coconut milk, drained. It gives it a slightly different texture and taste your family may enjoy even more.
Let me know your experiences in the comments. I can’t wait to hear from you!