Variations & Tips
If you have picky eaters, chop the cauliflower into smaller pieces so it blends in more with the ground beef, or use a mix of small florets and riced cauliflower. You can swap cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand. For a different flavor, use a blend of cheddar and mozzarella or Monterey Jack cheese. To stretch the dish even further for a crowd (while still keeping it relatively low carb), you can add another cup or two of cauliflower or stir in a handful of sliced mushrooms before baking. If you’d like a little kick, sprinkle a pinch of crushed red pepper or smoked paprika into the beef mixture. For those who are gluten-free, choose a condensed soup labeled gluten-free, as many regular condensed soups contain wheat. Food safety tips: Always cook ground beef until it is no longer pink and reaches an internal temperature of 160°F (71°C). Drain excess grease carefully to avoid splatters and burns. Cool leftovers within 2 hours of baking, store them in a covered container in the refrigerator, and use within 3–4 days. Reheat leftovers until they are steaming hot all the way through before serving.
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