If you’re in need of a quick, easy, and hot weeknight meal, my AIP Creamy Beef & Cauli Rice Casserole has got your back!
I thought it was about time for a new recipe but to be honest I have been so busy with the end of the school year nearing (life of a teacher) that I haven’t spent much time in the kitchen.
I try to send my husband in there to make dinner most nights since I have been getting home late but when I do get in there, it’s to quickly throw something together. That is how this AIP Creamy Beef & Cauli Rice Casserole recipe was born!
Jump to Recipe
It was a Tuesday evening and I had nothing prepared for dinner or lunch the next day so I opened up the fridge to see what I could come up with.
I found some riced cauliflower, kale, spinach, ground beef, and fresh ginger. I grabbed some organic ground ginger, AIP-compliant spices, and a package of BPA-free coconut milk from the pantry and I threw it all together and I hoped for the best. Surprisingly the result…this here AIP Creamy Beef & Cauli Rice Casserole tasted pretty good, almost like creamy cabbage rolls without the cabbage.
This is a great weeknight meal, a great freezer meal to batch cook, and you can pretty much substitute the ingredients for whatever you have.
Any greens will work and any ground meat will work too!
Do you really LOVE easy weeknight meals? You’ll really dig my AIP Beef Chow Mein that comes together in a snap, and my AIP Creamy Chicken Bake.
Let me know if you try those recipe and this AIP Creamy Beef & Cauli Rice Casserole! See you next week!
XO Meagen Ashley
Creamy Beef & Cauli Rice Casserole
Ingredients
- 1 pound lean ground beef
- 1 head cauliflower, riced
- 1 tbsp ginger, grated
- 1 tsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp oregano
- 1 can coconut milk
- 2 cups baby spinach
- 2 cups chopped kale
Instructions
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Preheat the oven to 350 degrees. Brown the ground beef in a large pan over medium high heat until no longer pink. Season with salt, onion powder and garlic powder.
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Add the riced cauliflower, ginger, thyme, and oregano. Stir to combine. Add in the spinach and kale and stir until slightly wilted and combined.
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Pour the coconut milk into the pan and stir until evenly distributed.
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Pour the mixture into a 9 x 11 glass dish and smooth evenly with the back of a spoon. Pop in the oven uncovered for 30-40 minutes or until bubbling and slightly browned on the top.
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Remove from the oven and let sit for 5 minutes then serve.
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Store in a glass dish in the fridge for up to 3 days or in the freezer for up to 3 months.
[…] Creamy Beef and Cauli Rice Casserole (AIP) […]
[…] Creamy Beef and Cauli Rice Casserole (AIP) […]
I am new to AIP and to cooking…this is a very tasty and easy recipe! It is my first casserole that is a “keeper”!
Hi Anna, thanks so much! Glad you enjoyed this recipe! 🙂
Thank you for a great, easy recipe! I’m adding this to my batch recipes! After I eat some tonight 😃, I’m going to divide it into freezer bags.
You are so welcome, Patty! I am glad you enjoyed it!
[…] Creamy Beef & Cauli Rice Casserole […]
Are you using dried or fresh thyme and oregano?
In the winter I use dried and in the Summer I use fresh. It is great both ways!
Thanks so much, hon! This is a new favorite. Total comfort food.
Hi Claire! You are very welcome, I am so glad you enjoyed this casserole!
Is that really a tablespoon each of Garlic and onion powder? Thanks in advance.
Yes, that is correct!
Can you taste the coconut?
I don’t taste the coconut really in any of my recipes anymore but I think it’s whatever you get use to. If you don’t like coconut then I would think you would taste it. It is not a sweet taste though.
Hello, this recipe sounds amazing!!!
I have an odd question, though. 🤪 We just recently moved and remodeled the house, and we don’t have an oven yet. 😝 Do you think this would work using an instant pot or on the stove top? 😁
Hey Tami! Yes I think you could do it on the stove top! Let me know how it goes!
can you freeze this and reheat it ?
Yes! It’s a great freezer meal.
Cauliflower heads vary quite a bit – what size are we looking for? Or how many cups of riced cauliflower?
Hi Marie,
Probably 4 cups of riced cauliflower.
I am bummed because I so wanted to like this. I really did not like this flavor combo! I am wondering if it is because I used dried thyme and oregano? Perhaps the amount listed in the recipe was for fresh herbs? I just felt like there was something missing.
Hi Alison,
I have used dried herbs before as well- but spices are always adjusted to taste. Sorry you didn’t like it- this is one of my most popular recipes on the blog!
This casserole has made its way in to our regular meal rotation. We did make a substitution and used ground chicken instead of beef and we’re thinking that next time we make it we’ll add some grated or small cubes of carrots and even more spinach and kale than it says. We’re also going to double the recipe and make it in smaller pans so we can eat one and freeze the others.
Thanks for a yummy recipe!
Hello Ash, and thank you for your lovely comment!
I love your ideas of using ground chicken and extra greens to change the flavor and add some extra veggies in. I hope you and your loved one enjoy the fruits of your extra meal prep and that you continue to enjoy this casserole for years to come.
Have a great day!
Meagen
Looking forward to making this! Any riced veggie swap recommendations, besides broccoli, to replace the cauliflower? Thank you!
Hi Shannon,
Thanks for stopping by! I also love riced winter squash, like butternut or acorn squash. You could also use a blend of grated carrot, zucchini, summer squash too! Though you may want to try to squeeze some excess moisture out of the zucchini and summer squash first with a tea towel, that way the casserole doesn’t get too liquidy.
I hope you love it if you try it!
Meagen
[…] AIP Creamy Beef & Cauli Rice Casserole, It’s All About AIP, 40 minutes […]
[…] Creamy Beef & Cauli Rice Casserole […]
Yum! I made this recipe as my lunch recipe for the week. I’ve had it for four days in a row and still find myself feeling a little bit of excitement when I remember this is what I packed for each day’s lunch.
Hi Casey,
Aww, it makes me so happy to hear that this recipe brought a bit of joy to your lunch times! Thanks for letting me know. 🙂
xo,
Meagen
Hi! I would like to make this recipe tonight, but I only have frozen riced cauliflower. Would that work? Thank you!
Yes you can! Enjoy
I’ve made this 4 times and we love it!! Thanks for a yummy filling recipe.
Hi Lorrie,
Thank you so much for your sweet comment! I’m happy to hear this is a repeat enjoyment in your kitchen and home.
xo,
Meagen
This quickly became one of my faves since starting my AIP journey! I especially love it as filling for plantain tortillas. So good!
Hi Jen,
Your plantain tortilla filling idea sounds so delicous! Thanks so much for stopping by to let me know you enjoyed the recipe.
xo,
Meagen