Diethood » Recipes » Dinner Recipes » Ground Beef and Cauliflower Rice Casserole

Ground Beef and Cauliflower Rice Casserole

Ground Beef Casserole is packed with fresh spinach, beef, and cheese, then combined with cauliflower rice and baked. A low-carb and Keto casserole the whole family will love.

Serving cheesey ground beef cauliflower casserole in a white baking dish

Cheesy Ground Beef Casserole with Cauliflower Rice is one easy and delicious dinner! Casseroles make everyone’s lives easier, and this one is a true timesaver. This is a fusion of lean ground beef and light, fluffy cauliflower rice, all baked to bubbly perfection. It requires minimal prep, and then you just pop it in the oven and forget about it for the next 30-ish minutes. It’s low-carb and Keto, too. Swapping traditional rice for cauliflower rice significantly lightens the dish, making it not just tasty but also waistline-friendly.

Get ready to explore a meal that’s perfect for a cozy family dinner or as a meal prep solution, packing nutrition, convenience, and a whole lot of yum into one dish!

Why You’ll Love This Casserole

  • This casserole is the epitome of comfort food but without guilt. The lean ground beef provides a protein boost, and the cauliflower rice offers a low-carb alternative to traditional grains.
  • The recipe is quick, making it a perfect choice for busy weeknights. This casserole can be on the table in 30 minutes.
  • A great way to add some extra veggies like spinach for added sustenance.
  • Only uses simple, easy-to-find ingredients you’ll likely spot in your pantry and fridge.
Scooping out ground beef cauliflower rice from a baking dish.

Ingredients You’ll Need

  • Olive Oil
  • Onions & Garlic
  • Lean Ground Beef
  • Seasonings: Italian seasoning, sweet paprika, salt, and pepper
  • Baby Spinach
  • Cauliflower rice
  • Sour Cream
  • Butter
  • Dried Basil
  • Shredded Cheese

    How to Make Ground Beef Casserole With Cauliflower Rice

    • Preheat: Set your oven to preheat to 375˚F.
    • Saute: Heat the olive oil in a skillet over medium-high heat. Add the onions and cook for 2 minutes. Stir in the garlic.
    • Brown: Add the ground beef and season it with Italian Seasoning, salt, and pepper. Continue to cook, breaking up the meat with a wooden spoon until the beef is completely browned.
    • Add: Add in the spinach. You might have to do this in batches, depending on the size of your skillet. Stir frequently for 1 more minute or until the spinach is wilted. Remove the skillet from the heat, drain liquid from the skillet, and set it aside.
    • Combine: In a baking dish, combine cauliflower rice, sour cream, butter, and dried basil. Stir and mix until everything is completely combined and creamy. Add the prepared beef mixture to the baking dish and stir until everything is incorporated. Then, top it all with shredded cheese.
    • Bake: Bake for 22 to 25 minutes or until the juices are bubbly and cheese is melted.
    • Serve: Remove the dish from the oven and let stand for several minutes before cutting and serving.

    Tips for the Best Cauliflower Casserole

    • Be sure you let your casserole stand for at least 7 minutes before serving. This will allow the casserole to firm up and will make it even prettier and more yummy on your plate. Trust me, it’ll be worth the wait.
    • Resist the urge to cover this casserole with foil before baking. I know, that’s like casserole blasphemy, but since everything is already cooked and warm, it’s really not necessary. Baking it uncovered will allow the cheese to get bubbly and melty, which I really like!
    • More veggies? No problem. If you want to add more veggies to this casserole, you could throw in some diced and sauteed carrots, or some frozen peas or corn.
    • Meat options. You can opt to use ground turkey, ground pork, or sweet Italian sausage in place of the ground beef, if you prefer.
    • Make A Day Ahead: Prep this casserole in the morning or the night before, and tightly cover it. Keep it in the refrigerator until you’re ready to bake it. For even cooking, take the casserole out of the fridge about 15 to 20 minutes before it goes into the oven.
    Ground beef cauliflower casserole sliced with melted cheese over the top

    Frequently Asked Questions

    Should I cook the cauliflower rice before adding it to the baking dish?

    Yes and No. I have tried this casserole with both methods, and it works either way, but you should thaw the cauliflower if frozen because it’s easier to work it in the sauce. However, I prefer to precook it because it’s much easier to get a creamy consistency when the cauliflower is warm.

    How can I make this recipe vegetarian?

    This casserole can definitely be modified to be vegetarian. My favorite way to do that is by using mushrooms in place of ground beef. Mushrooms have a hearty meat-like flavor, and I bet you won’t even miss the meat! Another option is to make a lentil-based ground meat substitute. This is commonly done as a taco meat substitute and could work easily here. 

    Can I freeze a casserole before baking?

    This, or any casserole, makes for a great freezer meal. I love to make it for my new mom friends or where a parent has just undergone surgery. This is also a great freezer meal idea for meal prep, making weeknight dinners a little easier for you. This casserole can stay in the freezer for about 3 months. All you have to do is defrost it and bake it in the oven when ready.

    Overhead view of Cheesy Ground Beef Cauliflower Rice Casserole in a baking dish.

        How to Store Leftovers

        • Once the casserole is baked, your leftovers can be refrigerated in an airtight container for 3 days or frozen for up to 3 months.
        • To reheat, allow the casserole to reach room temperature, then heat it at 375˚F until warmed throughout. For individual portions, scoop your desired amount into a bowl and microwave, stirring midway, until hot.

          More Casseroles

          Serving cheesey ground beef cauliflower casserole in a white baking dish

          Cheesy Ground Beef and Cauliflower Rice Casserole

          Katerina | Diethood
          Ground Beef and Cauliflower Rice Casserole packed with fresh spinach, beef, and cheese then combined with cauliflower rice and baked.
          4.81 from 123 votes
          Servings : 4
          Prep Time 15 minutes
          Cook Time 25 minutes
          Total Time 45 minutes

          Ingredients
            

          • 1 tablespoon olive oil
          • 1 small yellow onion, diced
          • 3 cloves garlic, minced
          • 1 pound lean ground beef
          • 1 teaspoon Italian Seasoning
          • ½ teaspoon sweet paprika
          • Salt and pepper, to taste
          • 6 ounces fresh baby spinach
          • 10 ounces frozen cauliflower rice, cooked according to the directions on the bag
          • 1 cup sour cream
          • 1 tablespoon butter, room temperature
          • ½ teaspoon dried basil
          • 2 to 3 tablespoons milk, if needed
          • 8 ounces shredded Italian blend cheese, or any other shredded cheese that you have/prefer

          Instructions
           

          • Preheat oven to 375˚F.
          • Heat olive oil in a large 12-inch skillet over medium-high heat.
          • Add onions and cook for 2 minutes.
          • Stir in garlic and cook for 20 seconds.
          • Add ground beef; season with Italian Seasoning, paprika, salt, and pepper.
          • Continue to cook, breaking up the meat with a wooden spoon, and cook until beef is completely browned.
          • Add in spinach – you might have to do this in batches, depending on the size of your skillet – cook, stirring frequently, for 1 more minute or until spinach is wilted.
          • Remove from heat, drain liquid from the skillet, and set aside.
          • In a 9×13-inch baking dish, combine cooked cauliflower rice, sour cream, butter, and dried basil; stir and mix until completely combined and creamy. If sour cream and butter aren’t melting completely, stir in some milk. The cauliflower rice should be warm enough to melt the butter.
          • Add prepared beef mixture to the baking dish; stir until everything is completely incorporated.
          • Top with shredded cheese.
          • Bake for 22 to 25 minutes, or until bubbly and cheese is melted.
          • Remove from oven and let stand for 7 to 10 minutes before cutting and serving.

          Notes

          • Let the casserole sit for about 7 to 10 minutes before serving.
          • Avoid covering the casserole with foil before baking to let the cheese melt and bubble up.
          • Feel free to add more veggies like sauteed carrots or frozen peas.
          • Swap ground beef with turkey, pork, or Italian sausage if desired.
          • Prep a day ahead, store in the fridge, and bring to room temperature 15-20 minutes before baking.

          Nutrition

          Serving: 10 ounces | Calories: 553 kcal | Carbohydrates: 13 g | Protein: 43 g | Fat: 38 g | Saturated Fat: 14 g | Cholesterol: 120 mg | Sodium: 314 mg | Potassium: 982 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 4556 IU | Vitamin C: 49 mg | Calcium: 274 mg | Iron: 5 mg

          Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

          Course: Dinner
          Cuisine: American, American/Southwest, Italian
          Keyword: baked cauliflower casserole, casserole, ground beef recipe, keto dinner idea, low carb dinner
          Did you make this recipe?Leave a Rating!

          Categories:

           

          Ask a Question or Rate this Recipe

          Your email address will not be published. Required fields are marked *

          Recipe Rating:




          184 comments on “Ground Beef and Cauliflower Rice Casserole”

          1. This is my favorite recipe incorporating riced cauli to date. I used original Mrs Dash in place of Italian seasoning. It smelled so good baking! I’m wondering if I could turn this into more of a meatloaf dish as well to change it up.

            1. Glad you loved the recipe and switched up the seasoning! A meatloaf twist sounds great. Thank YOU! 🙂

          2. This just came out of the oven. It looks and smells delicious! I did not alter recipe. We will report findings later. It was very quick and I even ‘riced’ my own cauliflower.

            1. Fantastic to hear it’s looking and smelling great straight from the oven! Impressive work on ‘ricing’ your own cauliflower too. Looking forward to hearing how you find the taste. Enjoy your meal! Thank YOU! 🙂

            1. I’m very glad you enjoyed it with white rice! It’s great to hear the recipe was easy and delicious. Thank YOU! 🙂

          3. What are the net carbs? I’m allowed 20g of net carbs per day, so based on the cauliflower being used, it feels like per service the net carbs should be lower. Really want to try this!

            1. You can calculate the number of net carbs in a serving by subtracting the amount of fiber from the total number of carbs. So for this recipe, net carbs = 10 grams per serving (about 5 ounces total) because the carbs are 13g and the fiber is 3g.

          4. This was delicious! I read another review where they read the recipe wrong & added a can of rotel by mistake, so I decided to add a can of diced tomatoes with garlic & olive oil. That’s the only change I made. I did just add all the ingredients to my pan with the meat mixture then put in my casserole dish, but that’s just what was easiest for me. Great recipe! Will definitely make again! Thank you!

            1. Yay, I’m happy to hear you enjoyed the recipe! ☺️ It’s always great to see how a little twist can personalize a dish.

          5. Made this tonight with Trader Joe’s Mexican pepper and jalapeño cauliflower rice! I subbed garlic powder, onion powder, paprika only for seasoning the ground beef. Added hot sauce on top before eating. So good! Thanks for the recipe idea!

          6. Made this tonight mainly because I had the ingredients and we just loved it! Low carb, easy and delicious. Highly recommend. Great weekend dinner on a cold night. I used herb and garlic cauliflower rice. The flavors were perfect.

          7. Made this tonight. I made a few substitutions as of what I had in the house. I didn’t have a spinach, so I threw in some cooked broccoli I had. Used some cream cheese in place of all the sour cream and jalapeño cheddar cheese. Husband and I liked it very much.

          8. Made this last night. Since I was missing spinach and dried basil, it was pretty good. I will make it again, I bet it will be better.

          9. Absolutely delicious! Hits all the taste-buds. Cheesy, savoury, piping hot, mmmmmmmm! Whole family enjoyed it. I make a whole casserole of it for myself and freeze individual portions for a quick re-heat in the air fryer now. No excuses for high carb snacking, I’ve got a delicious portion of this ready in minutes while I whip up some veggies or a little salad for my side.

          10. Hate cooking, LOVED this recipe! Crazy delicious! My husband is on gluten free, dairy free diet so I had to make a few dairy changes but it was still so tasty. SO happy to have new, healthy recipe to add to his limited repertoire! Thanks!

          11. None of my family members (me included) liked this, which is so sad since I love all the ingredients separately! For some reason it just didn’t taste great together for us. There was a weird “sweetness” to the dish. Maybe it’s because we used Lactaid sour cream, which is slightly sweeter than normal. Also…didn’t care for the Italian seasoning and basil in it. This recipe might’ve tasted better with Mexican seasonings instead, like a taco casserole or dip for tortilla chips.

            1. Instead of the Italian seasoning which I find it to be gross, I will substitute it with Herbs de Provence. I will substitute the spinash with mushrooms. The cheese will be shredded Parmesan. I think it will be delicious.

          12. My 12 yr old approves! I didn’t have enough sour cream so I added cream cheese and some half n half to make up the difference. Delicious!

          13. Yes! This is the Shepherds Pie I’ve been missing since being carb free on Paleo. Thank you.

            I did a ‘fridge purge’ with this using leftover mushrooms and a zucchini ready to be tossed. Great additions.

          14. I tweaked this a little bit, added sautéed mushrooms and omitted the paprika as I did not have that. I thought it was absolutely delicious.! Definitely making it again. Thank you!

          15. I made this recipe added addition seasoning as when preparing was very bland. I let the casserole sit over night. Must say it was great I did not use all of the cauliflower rice because not use to it yet. It turned out better than expected. I will make again.

          16. This is absolutely delicious! My family and I really enjoyed this dish and it’s one of our favs now!

          17. Can I just say this is so good. My husband doesn’t even do keto and he requests this. We have made it many times. It’s great as is. Sometimes I do add a touch more paprika and Italian seasoning for the heck of it.

          18. Will be made again for sure. Traded and used ground turkey and sausage. Definitely will become a family favorite. Enjoyed!!

          19. Very tasty and healthy. Added a little more garlic and pepper as some of the reviews said it was bland. Otherwise followed the recipe.

          20. Love this recipe! Have you ever tried in the crock pot? Wondering if I can sub sub chicken thighs and white rice with extra broth and just throw everything together and shred the chicken once it’s cooked? What do you think?

          21. Avatar photo
            Esmeralda Jones

            This is healthy but really lacking in taste. I added extra Italien spice, but more still needed.

          22. I added diced carrots and used plain Greek yogurt in place of the sour cream (no sour cream on hand) I used about 3/4 C and was delicious! Also subbed kale for the spinach 🙂

          23. I made this with frozen Cauliflower Rice from Tattooed chef that I got at Costco. I cooked it in the frying pan after I browned the beef and was generous with the spices, and added turmeric. I used half the sour cream and it was still super creamy and really good! I’m definitely going to keep this in rotation!

          24. Avatar photo
            Elisabeth May Jacker

            I thought this was awful. So much so I am going to throw the rest of it out. Very watery, ground beef tastes boiled, just not a good recipe

            1. I tested this without cooking the cauliflower rice, and it was good. It cooked in the oven, and it wasn’t crunchy.

          25. We didn’t have spinach on hand so I made this with some broccoli. Loved the dish and currently have it in the oven with the proper ingredients.
            The sour cream and cauliflower mixture has inspire me to come up with my own keto lasagna.
            Thanks!

            1. I had left over rainbow chard that I added instead of spinach and it was yummy. I love substituting what I already have on hand and it is a great money saving tip.

            1. Just a suggestion for those that want variety. If they are on a keto/low-carb diet, I assume they will know not to use the carrots.

          26. My husband made this today do first that means it is easy to throw together!! He’s not a huge fan of spinach and I misread the ingredients and we added a can of Rotel tomatoes that were drained and it gave it a little different flavor that we liked! He agreed he couldn’t taste the Cauliflower Rice!! Will keep this easy recipe in our rotation! Thanks!

          27. Made several alterations for calorie deficit…..trying to do both low carb and low fat. This was fantastic! I used ground Turkey breast, non-fat sun Greek yogurt, low fat Mozzarella about 6 oz but then 3 tablespoons grated Parmesan. I also added red pepper flakes. All else was the same. This was so good and satisfying and absolutely going into family rotation. Easy to adapt for dietary needs! Yummmm!!

          28. I’ve made this several times!! I have leftover chili colorado I made last night and will try and bake a Mexican version!! Thanks for the awesome recipe 🥰

          29. I’ve made this twice now. The first time I didn’t have sour cream so I used a 50/50 mix of cream cheese and ricotta. I also only had frozen spinach. It turned out great! My coworkers loved the smell of the leftovers the next day at lunch! I made it again last night and used mostly sour cream with a little cream cheese and fresh spinach. I think I’ll try with Italian sausage sometime too. The idea some have suggested with feta and fresh tomato on top sounds good too. Thank you the recipe!

          30. Avatar photo
            Jessica Anaya

            Just made this for a quick easy dinner and used Steamer Cauliflower Rice. Definitely a keeper recipe! My kids loved it as well! Thank you

          31. Love this combination. I am a huge cheese lover so I add in a variety of cheeses in the mix and on the top.
            I also add about a cup of cooked orzo into the cauliflower rice mixture to make it go further and to entice my son into eating it since he’s not a huge fan of cauliflower plus it increases the size of the portions. My husband, son and I love this dish.thank you for sharing.

          32. I’m also confused as to whether I should precook the cauliflower rice? I see this has been asked several times with no clarification =(

            1. Katerina - Diethood
              Katerina Petrovska

              If you scroll down to the recipe card, under the Ingredients Section, it states, “1 package (10 ounces) frozen cauliflower rice, cooked according to the directions on the package“.

          33. This was super good! Hubby, who thinks we eat too much cauliflower and complains about it, actually exclaimed “oh my goodness, this looks DELICIOUS” as he pulled it out of the oven. He says if he’s going to eat cauliflower, this is the way to do it. We both enjoyed it very much!

            1. Katerina - Diethood
              Katerina Petrovska

              Hi!
              I have answered this question – the recipe serves 4, as indicated on the recipe card above, thus 1/4 (one out of 4) is a serving. It amounts to around 10 ounces as a main course.

          34. This is a great base! All I added was carrots and extra spinach. Made it for my pregnant diabetic daughter in law. Sounds so good! Thanks

          35. Holy smokes. This is one of the best dishes I have ever made and enjoyed! I added halved cherry tomatoes, some feta crumbles and a light sprinkle of dill on top of the riced cauliflower base before adding the hamburger spinach combo on top. This is a very easy to make and very flavorful meal! I wish I could give it more than 5 stars!

                1. Katerina - Diethood
                  Katerina Petrovska

                  There shouldn’t be liquid if the cauliflower rice isn’t cooked. In this recipe, you don’t have to precook the cauliflower rice; it will cook up while baking.

                  1. Avatar photo
                    Brianna Cheng

                    To clarify, you don’t cook the cauliflower?? In the list of ingredients it says “cooked according to package instructions” on the cauliflower, as well as in the instructions. Just checking so I don’t get a soupy casserole 🙂

                2. It was super good. I struggle to eat cauliflower rice sometimes but this was pleasantly spiced so we all ate it without complaining (even the 9 yr old). I did use cream cheese instead of sour cream -I didn’t realize I was out until after I started. I’ll make it with sour cream for a little more bite next time. Excellent recipe though! I have a hard time using ground beef while staying keto sometimes. Thanks!

          36. Avatar photo
            elyod_haras@live.com

            This is a fantastic recipe that I make quite often, I add feta and tomatoes to the mix. It’s a family favourite!

          37. Hi, I made this tonight and it is DELICIOUS! But I was wondering is it really only 4 servings? Your picture shows 8 pieces cut up. Just wondering because I want to know how best to enter the macros 🙂 thank you for the yummy recipe regardless!

          38. I did ground Turkey in this instead of beef. And did fat free greek yogurt instead of sour cream. This was AMAZING. So many great things to say. Will make it again.

          39. Avatar photo
            srhrwn@hotmail.com

            I used a cast-iron skillet to make this recipe, added kale in place of spinach and added broccoli and carrots. I also took this out of the oven at about 20 mins-added panko crumbs on top and then broiled for 2 mins. TURNED OUT FABULOUS! Thank you for the recipe!

              1. It says to cook the cauliflower rice first, but your comment says no need to because it cooks while baking? Which is it? Thanks

            1. Katerina - Diethood
              Katerina Petrovska

              Hi!
              It’s in Step #5 in the recipe card, right after the Italian seasoning. You’ll use it to season the ground beef while it cooks.

          40. My boyfriend and I loved this!I used broccoli instead of spinach and mozzarella cheese because that is what I had on hand and it turned out really great!

          41. Family enjoyed the recipe. Didn’t even realize there was cauliflower rice in it. I used lean ground beef and mild Italian sausage with the Italian blend cheese. I also made it in a cast iron skillet. Skillet, to oven, to table. We will have it again. Super yummy!

          42. Hello..have all ingredients except sour cream.. .(no yogurt or cottage cheese either).. think it would taste fine without sour cream or is there anything else you can suggest to sub.

            1. Katerina - Diethood
              Katerina Petrovska

              Hi!
              I wouldn’t suggest to make it without sour cream or yogurt because it would be too dry without it. The creaminess in the casserole depends on the sour cream.

              1. Avatar photo
                Cassie Caliendo

                Thank you for the advice. I picked up some sour cream at the store and made it as directed tonight. Turned out terrific. Thank you for the recipe.

            1. Katerina - Diethood
              Katerina Petrovska

              Hi! 👋
              I have not tested this recipe in the slow cooker therefore I honestly can’t say how it would turn out, nor can I give you any direction on how to go about it. If you do try it, and if you have a minute, please let me know how it turned out.

          43. Wow. This casserole is INCREDIBLE!!!!! Thank you so much… I have found one of my family’s new go-to meals. So glad it is so low-carb and keto friendly. Just wanted to make sure I have this correct. Does this dish really serve 4? Is that the correct serving size? Because in the picture it shows it cut into 6 pieces, so I’m confused. Thank you so much! 🙂

          44. I was surprised how delicious this was!! Really good comfort food!! I added some parmesan cheese, and just mixed everything together in the skillet before I put it in the casserole dish and topped with the cheese. I think next time, I’m gonna add some mushrooms. This is a great, easy, quick weeknight dinner. Thanks!!

          45. Avatar photo
            Ada-Lou Ellett

            PS I make my own rice cauliflower a cinch with my Ninja food processor. And fresh cauliflower is so cheap right now in B.C. It freezes really well so am looking for more delicious recipes like this for the winter! Thank you so much.

          46. Avatar photo
            Ada-Lou Ellett

            i used thick Olympic organic kefir instead of sour cream. Substituted LOTS of smoked paprika to give more flavour. And extra spinach as I had some that needed to be used. I also added cooked red quinoa to make it go further but still have enough protein. It was amazing but even so, only 4 good sized helpings.

          47. We’ve made this twice now in a month because we love it so much. I drizzle my favorite mild hot sauce on my serving, but even as is the flavor is delicious!

          48. Will make this for supper tonight!!! Our garden is still producing kale so will use instead of spinach and we also smoke and grind our own jalapeño peppers, so will add some of that as well for a bit of kick! Will take a pic and let you know how it turned out.

            I have my own blog and would like to share this recipe. If I link it to yours, will that be okay?

          49. How much is a serving? I’m wanting to make this for my cooking demo (I will certainly let them know who made this) and let them know the details but not sure on the serving size.

            1. Yeah girl! I was hopeful it was good… it far exceeded that. Like you said, like lick your plate good!

          50. Hi. This is the first time I tried the frozen riced cauliflower. Is it supposed to have texture, almost crunchy? Or is it supposed to be soft, lika regular rice? Thank you for the recipe, flavor was great!

              1. Love this recipe my mother in law can’t have ground beef wondering if replacing with chicken would be ok?

          51. I see Paprika listed under the ingredients, but did not see it in the instructions? I assume it should be added when cooking the ground beef?

            1. Katerina - Diethood
              Katerina Petrovska

              Thank you for catching that! Yes, it should go in with the Italian seasoning, salt, and pepper. 😊 I’ll fix it right away.

          52. OMG! This was delicious! I forgot to add the paprika to the meat mixture and all I have is Smoked Paprika so I sprinkled it on top of the casserole before baking. Mmmm! I used sharp cheddar cheese and fresh basil from my herb garden! I can’t wait to make this again!

          53. Hubby and I really
            Enjoyed this! Used a bag of frozen riced cauliflower from Trafer Joe’s. Added Parmesan and mozzarella!

          54. Avatar photo
            Bev Johnstone

            I was surprised at just how good this turned out. My husband and I both enjoyed it. I made it with ground beef and Italian blend cheese. I think I’ll try Sweet Italian Sausage next time. Thanks for the recipe!

          55. Avatar photo
            Brandi Highfill

            My family is really not into spinach.. do you think i can leave it out and it would be fine?

          56. It’s in the oven right now, can’t wait! However, I did everything according to recipe and the oven dish recommended was just WAY too big for for the amount of food so I put it in the smaller. Hopefully it comes out the same way! I will update later!

          57. Delicious and low carb! I didn’t have basil, so I left it out. Used mozzarella cheese because that’s what I had on hand. Very satisfying, but we didn’t get 6 servings out of it. Might want to serve a couple of side dishes with it to feed 6 people.

          58. Any ideas on substitutions to get the fat grams down? I am not supposed to have over 20 a meal but this just looks so good.

            1. Katerina - Diethood
              Katerina Petrovska

              Hi!
              See if you can use ground turkey, and also use low-fat sour cream, as well as low-fat cheeses.

              1. Avatar photo
                Tracey McCourt

                How would you suggest I pre-cook the fresh riced cauliflower and for how long?

                I live in Ontario, Canada and I don’t believe we have access to Trader Joe frozen riced cauliflower

                1. Katerina - Diethood
                  Katerina Petrovska

                  Hi!
                  So you can just pour the riced cauliflower in a greased skillet and cook over medium-high heat for 4 to 5 minutes, or until tender. Stir frequently.

                2. I use my steamer. I throw the cauliflower in the food processor and pulse it til it looks like rice. Then I steam in my steamer for about 5 minutes

            1. Katerina - Diethood
              Katerina Petrovska

              Yes, that will work, but the only thing I’d worry about is the amount of water that the spinach might release during cooking. Just drain the water from the beef-spinach mixture before transferring everything over to the baking dish.

          59. Why does it say Net Carbs 0 above the nutritional value box? The box says 13 carbs and 3 fiber which equals 10 net carbs.

          60. Avatar photo
            Dalcynthia Barnett

            I’ve made it 3 times in one month, twice with ground beef and once with Italian sausage. Once with sharp cheddar bacon cheese. So delicious

          61. Have made this twice now, and we love it!!! To save on dishes, I add the cauliflower, butter, basil, and sour cream right to the ground beef mixture in my (ovenproof) skillet, stir well, top with cheese, and bake right in the skillet. Wonderful! Thank you!

              1. Avatar photo
                Twyla Lindemann

                0 net carbs?? The label says 13 carbs minus fiber of 3 would equal 10 net carbs. But above the label it says 0.

          62. Can’t go wrong with a casserole for dinner and this recipe is no exception! Adding this to my dinner line up for the week; looks too good to pass up!

          63. Just looking at it makes my eyes happy, with your recipe I might be successful in creating this in my kitchen. Thank you for sharing this.

          Scroll to Top