- 2 Tbsp. butter
- 1 pkg (12 oz) frozen cauliflower rice
- 1 1/2 cups water
- 1 tsp salt, divided
- 1/2 tsp ground black pepper, divided
- 1/3 cup + 2 Tbsp shredded Parmesan cheese
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 tsp minced garlic
- 1 lb ground beef, turkey or lamb
- 2 cups frozen mixed vegetables
- 2 tsp minced rosemary
- 3 Tbsp all-purpose flour
- 3/4 cup beef broth
- chopped parsley (optional)
In large saucepan, melt butter over medium heat. Add cauliflower rice; cook and stir 5 minutes. Add water, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Cover and cook 10-15 minutes until tender.
Drain cauliflower, reserving 2 tablespoons of cooking liquid. Return cauliflower to saucepan. Add the reserved 2 tablespoons cooking liquid.
Using an immersion blender, food processor or potato masher, blend cauliflower until smooth. Stir in 1/3 cup Parmesan cheese; cover and set aside.
Preheat oven to 375 degrees F.
In medium ovenproof skillet, heat olive oil over medium heat. Add onion and garlic; cook, stirring 3 minutes until softened. Add beef; cook and stir until beef browns and is no longer pink. Drain any excess drippings.
To skillet, add vegetables, rosemary, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; cook and stir 3 minutes. Sprinkle flour over mixture, stirring well. Add beef broth; cook and stir until thickened, about 5 minutes.
Spoon cauliflower mash over beef in skillet, spreading evenly. (If you do not have an ovenproof skillet, transfer beef mixture to a medium baking dish.) Sprinkle cauliflower mash with remaining 2 tablespoons Parmesan cheese.
Bake 20-25 minutes until hot and bubbly. If desired, place under broiler until lightly browned. Sprinkle with chopped parsley, if desired.
Tip: For individual servings, divide beef mixture and cauliflower mash among 4 small ramekins.
Tip: For a thicker layer of cauliflower mash, double its mixture.
PAIR WITH: CABERNET SAUVIGNON
Classic and velvety, with notes of juicy blackcurrants, sweet mocha and spice.