Uploaded May 2026 | Updated September 2026, 1 week ago
Spiced ground beef, roasted cauliflower, and sharp cheddar baked into a cheesy, comforting casserole, topped with fresh cilantro and jalapeño heat.
Ingredients
1 lb ground beef (80/20 preferred)
1 small head cauliflower, cut into small florets (about 4 cups)
1 small onion, diced
2 cloves garlic, minced
1–2 jalapeños, sliced (seeds removed for less heat)
1 tsp smoked paprika
½ tsp cumin
Salt & pepper, to taste
2 cups shredded cheddar cheese
¼ cup heavy cream
1 Tbsp butter (for cooking)
2 Tbsp chopped fresh cilantro (plus more for garnish)
Macronutrients
(per serving, makes 4)
Protein: 38g
Fat: 45g
Carbs: 8g
Preparation
Preheat oven to 400°F (200°C). Spread cauliflower florets on a baking sheet, season with salt, and roast for 20–25 minutes until tender and lightly golden.
In a large skillet, melt butter over medium heat. Add onion and sauté 3–4 minutes. Add garlic and jalapeños, cook 1 minute more. Add ground beef, cumin, paprika, salt, and pepper. Cook until browned and crumbly. Stir in heavy cream and half the cheddar. Simmer briefly until melted.
In a greased baking dish, combine roasted cauliflower with the beef mixture. Top with remaining cheddar cheese.
Bake at 400°F for 10–12 minutes, or until cheese is melted and bubbly. Broil for 1–2 minutes for extra browning, if desired.
Garnish with fresh cilantro and serve hot.
Spiced ground beef, roasted cauliflower, and sharp cheddar baked into a cheesy, comforting casserole, topped with fresh cilantro and jalapeño heat.
Ingredients
1 lb ground beef (80/20 preferred)
1 small head cauliflower, cut into small florets (about 4 cups)
1 small onion, diced
2 cloves garlic, minced
1–2 jalapeños, sliced (seeds removed for less heat)
1 tsp smoked paprika
½ tsp cumin
Salt & pepper, to taste
2 cups shredded cheddar cheese
¼ cup heavy cream
1 Tbsp butter (for cooking)
2 Tbsp chopped fresh cilantro (plus more for garnish)
Macronutrients
(per serving, makes 4)
Protein: 38g
Fat: 45g
Carbs: 8g
Preparation
Preheat oven to 400°F (200°C). Spread cauliflower florets on a baking sheet, season with salt, and roast for 20–25 minutes until tender and lightly golden.
In a large skillet, melt butter over medium heat. Add onion and sauté 3–4 minutes. Add garlic and jalapeños, cook 1 minute more. Add ground beef, cumin, paprika, salt, and pepper. Cook until browned and crumbly. Stir in heavy cream and half the cheddar. Simmer briefly until melted.
In a greased baking dish, combine roasted cauliflower with the beef mixture. Top with remaining cheddar cheese.
Bake at 400°F for 10–12 minutes, or until cheese is melted and bubbly. Broil for 1–2 minutes for extra browning, if desired.
Garnish with fresh cilantro and serve hot.
