Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil (* divided)
  • 4 cups cauliflower florets (* from one large head of cauliflower)
  • 1 teaspoon salt (* divided)
  • 1/2 teaspoon pepper (* divided)
  • 1/4 cup water
  • 1 shallot (* finely diced)
  • 4 cloves garlic (* minced)
  • 1.5 pounds ground beef (* I use lean)
  • 1 tablespoon Italian seasoning
  • 2 tablespoons tomato paste
  • 1/4 cup heavy cream
  • 1 1/2 cups mozzarella (* shredded)
  • 1/4 cup loosely packed parsley (* roughly chopped)

Instruction

  • Preheat oven to 400°F.
  • Heat 1 tablespoon of the olive oil in a large, oven proof skillet over medium-high heat.
  • Add the cauliflower and season with a 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring frequently, for about 2-3 minutes, or until the cauliflower just starts to brown a little.
  • Pour in the water, cover, and cook the cauliflower, stirring occasionally, until it's just fork-tender - about 3-5 minutes depending on the size of the florets.
  • Remove the cauliflower with a slotted spoon and set aside. Drain any excess water from the pan and return it to the stovetop.
  • Lower the heat to medium and add the remaining olive oil to the skillet. Add the shallot and cook for 2-3 minutes. Add the garlic and cook for 30 more seconds.
  • Add the ground beef and season with the remaining salt and pepper, as well as the Italian seasoning.
  • Continue to cook, breaking up the beef with a spatula or meat chopper, until it is no longer pink - about 5-7 minutes.
  • Stir in the tomato paste, heavy cream, and 1/4 cup of the mozzarella cheese.
  • Add the cauliflower back to the skillet.
  • Top with the remaining mozzarella cheese.
  • Transfer the skillet to the oven. Cook until the cheese is just melted - about 5 minutes.
  • Top with the parsley and serve hot.