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aip creamy beef cauli cauliflower rice casserole paleo autoimmune protocol

Creamy Beef & Cauli Rice Casserole

A quick and easy weeknight beef and cauli rice casserole!
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

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

  1. 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.
  2. Add the riced cauliflower, ginger, thyme, and oregano. Stir to combine. Add in the spinach and kale and stir until slightly wilted and combined.
  3. Pour the coconut milk into the pan and stir until evenly distributed.
  4. 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.
  5. Remove from the oven and let sit for 5 minutes then serve.
  6. Store in a glass dish in the fridge for up to 3 days or in the freezer for up to 3 months.