Cheeseburger Cauliflower Mac
Cauliflower and browned beef in a warm cream cheese sauce, baked with a cheddar topping.
Ingredients
Main Ingredients
- 1 large head cauliflower cut into bite-size florets
- 1 pound ground beef or ground turkey
- 1 cup cheddar shredded, divided
- 1 cup cream cheese softened, cut into pieces
- 1 cup beef broth
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup pickles diced, optional
- 1/2 cup tomatoes diced, optional
- fresh parsley chopped, optional garnish
As Needed
- cooking oil as needed for the skillet and baking dish
- water for boiling cauliflower
Instructions
Prepare the Filling
- Preheat to 350°F and lightly grease a 9-by-13-inch dish. Boil cauliflower florets for 5–7 minutes until just tender, drain, and let steam escape for 5 minutes.
- Heat a lightly oiled skillet over medium heat and cook ground beef for 8–10 minutes until browned and 160°F, or turkey to 165°F. Drain excess fat, add garlic powder, onion powder, paprika, salt, and pepper, and stir for 30 seconds.
- Add broth and cream cheese and stir over low heat for 3–5 minutes until smooth. Remove from heat, stir in 1/2 cup cheddar, and fold in the drained cauliflower.
Bake
- Spread in the dish and top with the remaining 1/2 cup cheddar. Bake at 350°F for 15–20 minutes until bubbling and 165°F in the center, then rest for 5 minutes.
- Divide into 6 portions. Add optional pickles, tomatoes, and parsley at serving time.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.