Low-Carb Stuffed Cauliflower
Low-carb stuffed cauliflower is a great alternative to traditional stuffed peppers. The cauliflower is tender and flavorful, while the ground beef and bechamel filling adds a satisfying depth of flavor.
for 8 servings
- 1 lb ground beef (455 g)
- ½ onion, diced
- 3 cloves garlic, minced
- 2 teaspoons tomato paste
- 1 tomato, chopped
- 1 egg
- ½ teaspoon chili flake
- 1 teaspoon dried oregano
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh sage, chopped
- ½ teaspoon pepper
- 1 ½ teaspoons salt
- 2 cauliflowers
- 2 tablespoons butter
- 2 tablespoons flour
- 2 ½ cups milk (600 mL)
- ½ cup grated parmesan cheese
- ½ teaspoon pepper
- 1 teaspoon salt
- Calories 301
- Fat 18g
- Carbs 10g
- Fiber 35g
- Sugar 4g
- Protein 23g
Estimated values based on one serving size.
- Preheat oven to 400˚F (200˚C).
- For the ground beef filling, combine ground beef, onion, garlic, tomato paste, tomato, egg, chili flakes, oregano, basil, sage, pepper, and salt in a large mixing bowl until fulling incorporated. Set aside.
- Remove the whole stem from the cauliflower making sure to leave the head fully intact.
- Boil the cauliflower in a pot of water over high heat for 8-10 minutes or until fork-tender.
- Remove the cauliflower from the pot and place on parchment paper-lined baking sheet.
- Carefully remove any remaining stem making sure there is space for the filling.
- Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head of cauliflower.
- Cover inverted head of cauliflower with aluminum foil and bake in preheated oven for 30 minutes, or until ground beef mixture is cooked through.
- Preheat oven to broil.
- For the bechamel, melt butter in a saucepan over medium heat.
- Mix in flour and stir until mixture lightly browns, about 2 minutes.
- Stir in the milk and allow mixture to thicken, about 5 minutes.
- Add in the Parmesan, salt, and pepper and mix until fully incorporated and has the consistency of a thick batter.
- Remove aluminum foil from stuffed cauliflower.
- Cover the cauliflower in bechamel sauce and a sprinkle of Parmesan cheese.
- Broil for 5 minutes or until bechamel lightly browns.
- Garnish with more Parmesan and fresh parsley.
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