Trying out a low-carb diet but missing all the fun of pasta? Voila.
Cauliflower has a texture similar to carbs like rice and pasta, but is loaded with fibre and Vitamin C. Mushrooms give extra bulk to the bake and make it that much more substantial.
To literally top it off? Think cream, cream cheese, and cheese. Yep. That’s basically all there is to it!
This recipe can be gluten-free, grain-free, egg-free, and nut-free.
Preparation time: 15 minutes
Cooking time: 40 minutes
– 500 grams cauliflower, cut into small florets
– 1 Tablespoon olive oil
– 2 small cloves garlic, crushed
– 1/2 cup chorizo salami, cubed
– 1 bay leaf
– 400 grams beef mince
– generous grinding black pepper
– 2 teaspoons paprika
– 2 teaspoons Italian herbs
– 2 (jarred) roasted red capsicums, chopped
– small handful jarred jalapeños, chopped
– 1 cup canned tomatoes (or low-sugar, tomato-based vegetable juice)
– 250 grams button mushrooms, washed and sliced
– 125 grams cream cheese, softened
– 1 generous handful grated mozzarella
– 1/2 cup cream
1. Preheat your oven to 180 degrees fanbake. Steam or microwave the cauliflower until just tender.
2. Meanwhile, warm the oil in a large frying pan over high heat. Add the chorizo and fry until crisping. Throw in the garlic and bay leaf, cook until golden, then add the mince. Sprinkle over pepper, paprika and herbs.
3. Continue frying and breaking up the mince as you go. When fully browned, add the capsicum, jalapeños, tomatoes, and mushrooms. Simmer until the liquid is almost all evaporated.
4. Spread out the cauliflower in a medium casserole dish. Lay on the mince mixture. In a bowl, whisk together the cream cheese, mozzarella, and cream until smooth, then spread this as evenly as possible over the mince.
5. Bake for 15-20 minutes or until the cheese topping is golden-brown. Serve with salad if desired, and enjoy!