This is a fantastic low-carb version of loaded baked potatoes. Don't waste your time with those mock potato recipes, this tastes so much better!

Yields8 Servings

TUFFING
 1 lb ground beef
 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
BECHAMEL
 2 tablespoons butter
 2 tablespoons flour
 2 ½ cups milk
 ½ cup grated parmesan cheese
 ½ teaspoon pepper
 1 teaspoon salt

1

Preheat oven to 400˚F (200˚C).

2

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.

3

Remove the whole stem from the cauliflower making sure to leave the head fully intact.

4

Boil the cauliflower in a pot of water over high heat for 8-10 minutes or until fork-tender.

5

Remove the cauliflower from the pot and place on parchment paper-lined baking sheet.

6

Carefully remove any remaining stem making sure there is space for the filling.

7

Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head of cauliflower.

8

Cover inverted head of cauliflower with aluminum foil and bake in preheated oven for 30 minutes, or until ground beef mixture is cooked through.

9

Preheat oven to broil.

10

For the bechamel, melt butter in a saucepan over medium heat.

11

Mix in flour and stir until mixture lightly browns, about 2 minutes.

12

Stir in the milk and allow mixture to thicken, about 5 minutes.

13

Add in the Parmesan, salt, and pepper and mix until fully incorporated and has the consistency of a thick batter.

14

Remove aluminum foil from stuffed cauliflower.

15

Cover the cauliflower in bechamel sauce and a sprinkle of Parmesan cheese.

16

Broil for 5 minutes or until bechamel lightly browns.

17

Garnish with more Parmesan and fresh parsley.

 

Ingredients

TUFFING
 1 lb ground beef
 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
BECHAMEL
 2 tablespoons butter
 2 tablespoons flour
 2 ½ cups milk
 ½ cup grated parmesan cheese
 ½ teaspoon pepper
 1 teaspoon salt

Directions

1

Preheat oven to 400˚F (200˚C).

2

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.

3

Remove the whole stem from the cauliflower making sure to leave the head fully intact.

4

Boil the cauliflower in a pot of water over high heat for 8-10 minutes or until fork-tender.

5

Remove the cauliflower from the pot and place on parchment paper-lined baking sheet.

6

Carefully remove any remaining stem making sure there is space for the filling.

7

Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head of cauliflower.

8

Cover inverted head of cauliflower with aluminum foil and bake in preheated oven for 30 minutes, or until ground beef mixture is cooked through.

9

Preheat oven to broil.

10

For the bechamel, melt butter in a saucepan over medium heat.

11

Mix in flour and stir until mixture lightly browns, about 2 minutes.

12

Stir in the milk and allow mixture to thicken, about 5 minutes.

13

Add in the Parmesan, salt, and pepper and mix until fully incorporated and has the consistency of a thick batter.

14

Remove aluminum foil from stuffed cauliflower.

15

Cover the cauliflower in bechamel sauce and a sprinkle of Parmesan cheese.

16

Broil for 5 minutes or until bechamel lightly browns.

17

Garnish with more Parmesan and fresh parsley.

Low-Carb Stuffed Cauliflower
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