This beef and cauliflower bake recipe was inspired by a Baked Italian-style Cauliflower I saw from Pinterest. I tweaked it a little, using more meat, cutting the bread crumbs, using crushed tomatoes, herbs, and balsamic vinegar in place of prepared sauce, and adding a solid punch of spinach. Finally, I baked instead of broiled.
Beef and Cauliflower Bake
Print RecipeIngredients
- 2 teaspoons of olive oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 pound of lean ground beef
- 1 teaspoon of Italian seasoning
- 1 dash of sea salt
- 1 dash of crushed red pepper
- 1 14-ounce can crushed tomatoes
- 1 cup of water
- 1 teaspoon of balsamic vinegar
- 1/3 cup of sliced black olives
- 4 cups of fresh spinach, chopped
- 1 medium cauliflower, cut into florets
- 1/4 cup of grated parmesan cheese
Instructions
- Heat a pan over medium heat and coat with oil. Add onion, then cook for 2 to 3 minutes. Add garlic and continue to heat, stirring, 30 seconds more.
- Add meat to pan. Cook, stirring, to brown, then stir in seasoning blend, salt, and pepper.
- Stir crushed tomatoes, water, vinegar, spinach and olives into the meat mixture. Cover and let simmer for 5 minutes.
- Steam cauliflower until crisp-tender, about 3 to 4 minutes. Place in a casserole or baking dish (I used 9×13) coated with cooking spray. Top with sauce and sprinkle with cheese.
- Bake the beef casserole at 350 degrees Fahrenheit for about 15 minutes.
