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Bacon Cheeseburger Cauliflower Casserole

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This Bacon Cheeseburger Casserole is made low carb secretly using cauliflower as the base and no one will know! It’s low carb, keto, gluten free, and grain free!

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Cheeseburger Casserole

All the flavors of a cheeseburger made into a layered casserole dish with the secret vegetable ingredient as the base! This recipe was first published in March of 2015 and has been updated below along with a How To Video.

I do love a cheeseburger every once in a while, but I always skip the bun. I’m  gluten free and keto, buns at burger joints are not.

But isn’t the cheeseburger and toppings why we love them so? I highly doubt it’s the bun that makes the burger.

So I give you the inside out burger made into a layered dish!

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Impress your family or friends when you make this casserole. This recipe requires a few steps but the results are well worth the effort.

Bring it to a pot luck and WOW everyone there when you tell them they just ate cauliflower!

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Bacon Cheeseburger Casserole

Cheese and bacon make everything right in my world.

Even if you are watching your calories this dish will fill you up with one small serving so the calories will be completely worth it and you are getting your family to eat cauliflower without complaint!!

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By the time you read this I will have completed my second to last Pine Wood Derby races with my little man who is a cubscout. Next year will be his last year to race his homemade race car. He unfortunately didn’t win first, second or third place, not even in 5th, more like 10th place.

I can’t say not winning a trophy for the fastest car doesn’t bother me because it does.

Sometimes we just want our kids to win right? I know I know…it’s not about winning but about the time spent together making the car, blah blah blah.

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My hubby has been helping all the kids in the den to make sure their car is the right weight and you’d think he’d have some special idea of how to get our son’s car to at least make it into the top 5. Nope. He places last every year. So defeating!

All the kids who participate get a medal for coming but it’s just not the same.

As he said, ” I did the worst than everyone!” with big tears in his eyes.  All I could say was, “You went artistic and made a beautiful blue marbled eyed tuna car and you had fun making it with daddy and that’s all that counts.”

But that is certainly not how I felt.

I wanted my boy to win.

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I guess lessons in life that come with struggles and trials are part of growing up.I can’t make him feel better just like I can’t make myself feel better when I struggle trying to lose these last 10 pounds.  But all the struggles make us strive harder and provide a determination that can only come because of defeat. I’ve had my fair share of defeat in this life and I’m sure you have as well.

But to enjoy this inside out burger without a bun and be completely satisfied, there is not defeat in that. It’s called winning!

Other recipes you might enjoy:

If you like this recipe, you’ll love my meal planning membership!

You can now receive weekly low carb dinner meal plans in your email with shopping list and all you have to do is food shop!

The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it.

Right now my meal planning membership is 25% off, but that is for a limited time. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key.

Keto Low Carb Cheeseburger Casserole

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Bacon Cheeseburger Cauliflower Casserole

Course Entree
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 444 kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 1 head cauliflower or about 6 cups florets or 4 cups cauliflower rice
  • 1/3 cup coconut flour or choice flour 40grams
  • 1/4 teaspoon salt
  • 6 ounces uncured bacon
  • 1 1/2 pounds ground beef or turkey
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Sauce

  • 1 tablespoon butter
  • 1 tablespoon coconut flour or choice
  • 1 1/2 cups heavy cream
  • 2 tablespoons yellow mustard
  • 8 ounces sliced organic 100% cheddar cheese I used Horizon

Instructions

  1. Steam the cauliflower until fork tender. Skip this step if using cauliflower rice.

  2. Place into a food processor and pulse until it resembles rice. Skip this step if using cauliflower rice. Thaw if using frozen rice and then follow the rest of the directions.

  3. Set aside in a bowl to cool then add the coconut flour and salt and mix well.

  4. Cook the bacon in a large skillet until moderately cooked, but not crisp.
  5. Remove bacon with a slotted spoon to keep bacon juice in skillet.
  6. Transfer bacon to a paper towel lined plate to cool. Once cool chop into pieces.
  7. Add the ground beef to the same skillet and cook until browned.
  8. Add the onion powder, oregano, garlic powder, salt, pepper and mix well.
  9. Remove the beef with a slotted spoon and transfer to a bowl.
  10. Preheat oven to 350 degrees F.

Sauce

  1. Add the butter to the same skillet and stir in the flour over low heat. Cook until the flour has absorbed the butter then add heavy cream and mustard.

  2. Continue to cook on low heat until the sauce thickens.

Assembly:

  1. Place 1/2 cup of the sauce to the bottom of a 9 by 13 baking dish.
  2. Spread the cauliflower mixture on the spread as evenly as possible.
  3. Place 4 ounces of sliced cheddar over the cauliflower.
  4. Spread the ground beef over the cheddar slices evenly.
  5. Pour half of the remaining sauce over the beef.
  6. Place the remaining cheddar slices over the sauce.
  7. Pour the remaining sauce over the top and sprinkle with bacon.
  8. Cover and bake 30 minutes.
  9. Uncover and bake an additional 5 minutes.
  10. Allow to cool out of the oven for 15-20 minutes before slicing and serving.

Recipe Notes

Net Carbs= 3.7grams

Updated April 2017: Original recipe used ground turkey and adding oil to cook it. I removed the oil and changed it to ground beef and also adjusted the gluten free flour to using coconut flour. All nutrition info has been updated accordingly.

 

Nutrition Facts
Bacon Cheeseburger Cauliflower Casserole
Amount Per Serving (1 piece)
Calories 444 Calories from Fat 310
% Daily Value*
Total Fat 34.4g 53%
Saturated Fat 18.2g 91%
Cholesterol 140mg 47%
Sodium 570mg 24%
Total Carbohydrates 6.2g 2%
Dietary Fiber 2.5g 10%
Sugars 1.7g
Protein 26.9g 54%
* Percent Daily Values are based on a 2000 calorie diet.
Blessings, Brenda

Reader Interactions

Comments

  1. I do not consume flour. Can I substitute almond meal/flour or coconut flour in its place? Which substitution would be best? How much would be needed?

    Thanks!

    Reply

      • what would be the net carbs using the almond flour? They would be less if you aren’t using a grain flour right?

        Reply

      • I am new to almond and coconut flour. So far i seem to like almond flour better but i didnt have any left so i used coconut flour and it still turned out awesome! No coconutty flavor. Just used a little less coconut flour because it absorbs so much more than almond flour. I also used shredded cheddar and accidentally added it to the sauce before i read the instructions fully!! Oops, but i layered the sauce as directed and just added a little more cheese on top with the bacon and it was a delicious mistake the whole family even my picky eaters loved it.

        Reply

        • So so happy to see I’m not the only one that misses the directions sometimes and adds stuff at the wrong time thanks.

          Reply

      • I am a little confused that you put that you don’t recommend coconut flour when that is what the recipe calls for?

        Reply

        • Well if you look at the date of that comment I made it was in March 2015, and then I have an update to the recipe above the recipe in black bold letters APRIL 2017 I switched out the orginial flour I used and used coconut.

          Reply

          • I loved this but when I entered the ingredients into MyFitnessPal, the carbs were way higher and seemed the coconut flour was the culprit? Thoughts?

      • I made this with coconut flour and was amazed at how well it turned out. And, I had no idea that coconut flour makes an easy and delicious and gravy for this casserole!

        Reply

    • the recipe calls for coconut flour or your choice…so yes u can use coconut but almond would be much better taste wise for a casserole.

      Reply

  2. We always do the unless bacon cheeseburger, but this looks like an awesome variation…can’t wait to try it!

    I realize your point about you son was how we can learn to deal with tough situations, but I had the exact same thing happen with my Cub Scout. His last year I was determined to do everything I could to insure a better outcome. I found on the Internet several tips on making derby cars faster while staying within the rules, all easy enough for a single parent with few tools. He came in first! If you haven’t tried this, I’d highly suggest it.

    Reply

  3. It’s so hard to watch our kids experience disappointment. I know that feeling of wanting to make everything right for them! Filling this casserole with cauliflower is such a great idea. This would be a hit at any get-together.

    Reply

  4. I am lactose intolerant. I CAN “treat” heavy cream” with powdered lactase, but it’s a bit of a pain. Is there anything else that you’ve tried to substitute for the cream? Whole milk maybe?

    I can’t WAIT to try this! I would caution everyone to make SURE that they steam the cauliflower and don’t try boiling it – will make it very soupy and mushy…tried that with the “mock mashed potatoes” and it was a major failure…. 🙁

    Reply

    • I have tried this with coconut milk before with no problem. There was only a very very slight coconut taste to it that was barely detectable. We also added dill relish and some raw minced onion on top. The stronger flavors counter any coconut.

      Reply

  13. I’m vegan so always have to substitute ingredients, which is fine, but haven’t found a good substitute for cream. Any ideas?

    Reply

    • In a recipe like this, Tofutti vegan sour cream would work well, maybe thinned with a little almond milk or water. Some Daiya cheese substitute and “veggie crumbles” for the turkey and I bet it will be great!

      Reply

  14. Aw……about the derby. I had to help my son with his car because my husband travels and was not home to help. We kept it simple and painted it and glued some coins to the bottom. His was the fastest in every category!

    Reply

  15. This looks so good and moist!

    There is one thing missing though … the sesame seeds from the not necessary bun.

    Reply

  17. I made this casserole tonight. It was a huge hit with my hubby and two kids. We have really enjoyed making the transitions from a carb loving family to eating more meats and veggies. I was shocked at how much the cauliflower looked and tasted like rice after being put in the food processor. I also made your chocolate chip pie the other day. I can’t make it often though because I could have ate the whole thing by myself. Thanks for the motivation and recipes. The best part is we are eating really good while not being deprived.

    Reply

  18. After I steamed the cauliflower and put it in the food processor, it just turned to mash. It was not riced. Will it still work?

    Reply

  19. One more question, can this be made and assembled in the pan and then freeze for a future dinner (without baking first)? What about the chicken enchilada one?

    Reply

    • Yes I think both can be prepared but not baked and frozen then just thaw when you are ready to bake it. I’ve not don this yet as we usually eat it up once it’s made.

      Reply

  20. I would love to get more recipes after seeing this one. I will definitely try this–as I love cauliflower.

    Reply

  21. Hi Brenda, I divided this into two dishes before putting in the oven. It’s just my husband and I here. Can I freeze the second dish or should I bake it first?

    Reply

  22. I made this a few days ago, and it’s SO GOOD, thank you! I made it with ground beef, and since it had a higher fat content than turkey I just didn’t add extra butter/oil. Also, I used 1 Tbs tapioca flour to thicken the sauce and it worked beautifully! It re-heats really well too, I love having left-over to pull out quickly.

    Reply

  23. Made this last night for my husband and I for dinner. Substituted heavy cream with almond milk (my stomach doesn’t handle cream well) and only used 3/4 cup to prevent it from getting runny, also used soy flour and omitted mustard. Also used shredded cheese instead of slices. Turned out great and my picky husband went back for seconds. Next time I will try with beef to appease the husband, but for sure plan to make this again! I have a sugar beet allergy and LOVE this site because I feel like I can still make traditional family meals and don’t feel guilty about the ingredients!

    Reply

  24. I made this last night and O-M-G! It even SMELLS like a cheeseburger! My only issue is I don’t own a food processor so I had to pulsate it through a blender and it still turned our mushy. The dish was still amazing but would be even better with texture. Saving this recipe and making it AGAIN!

    PS. Husband and I are fighting over leftovers. Wish me luck 😉

    Reply

    • I know this was posted a long time ago, but I thought if you make it again, you can try what I did. I HATE messing with my food processor, so I just put the cauliflower in a giant bowl after it was steamed, let it cool, then used my kitchen shears on it until it was in semi-small pieces. I actually liked having it in slightly bigger chunks, but not huge florets…

      Reply

    • If you add water to your blender (cauliflower, fill with water, then blend) it should work a lot better. I found this out when I made cauliflower pizza crust and didn’t have a food processor. I even found a video on YouTube!

      Reply

  26. Loved it! Left out the flour, just added a bit of Xgum to the sauce and also added mushrooms.

    Reply

  27. My whole family loved this. I was very sceptical because cauliflower has been a bone of contention with one of my sons in the past when I added it to recipe. “Awesome” was the reaction I got after all was consumed. I did add a half onion chopped, 2 cloves of garlic, red Chili flakes, double the oregano and a tbsp. of worchestershire sauce to the meat after it was cooked and sautéd for a bit. I also used 10% half and half instead of whipping cream to cut the fat. YUMMY and thank you so much. This is a keeper.

    Reply

  31. Thank you SO much for sharing this recipe, both my husband and I agree it’s one of the most delicious casseroles I’ve ever made, and it’s low carb, yay! We are so bored with plain meat and veggies that it’s a real treat to enjoy comfort food like this. I froze a portion, and it was just as good re-heated. I tried almond flour in my sauce, and it wasn’t thickening up much, so I just added a bit of cream cheese and a little shredded cheddar, and that did the trick. I’m looking forward to having this once a week this fall and winter!

    Reply

      • I made this casserole and put it in layers into my slow cooker and took it to a potluck. I heated it up on LOW. It was a BIG hit and no one would believe that it was made with cauliflower not mashed potatoes. Thanks for a great recipe–my grandchildren age 4 & 2 love it too.

        Reply

  34. I made this for the family tonight and even my fussy son ate his whole plate without even knowing he ate cauliflower!

    Reply

  35. Made this tonight. Taste was right up there, but I was thinking the cauli / almond flour would be more firm. Might mix the cauli with mozzarella next time (like a cauli pizza dough). Had company to test this on tonight too – he thought it was awesome!

    Reply

  36. This is sooo good. I used ground beef in place of turkey and cooked the bacon slightly crispy. It came out great. Next week trying the low carb spaghetti squash lasagna casserole.

    Reply

  37. I have been looking for some low-carb recipes. I have been successfully low-carb for about 11 months and I am getting really tired of the same old stuff. This looks delicious. Sharing!

    Reply

  38. This was great!!! Trader Joe’s now carries frozen cauliflower that’s already riced. Man, using that is such a time saver and makes this recipe fast to get in the oven. I didn’t steam the cauliflower for this recipe, just mixed with almond flour. I used a jalapeno cheddar cheese and used coconut milk instead of heavy cream. I added maybe 1/2 Tablespoon of arrowroot powder to thicken the sauce and used tapioca flour in the sauce, as my flour of choice.

    My husband loved this as well and we probably ate close to have of it. Definitely will be added to the meal rotation!

    Reply

  39. If I rice the raw cauliflower do I still need to microwave it?
    If I microwave do I squeeze out the liquid in a cheese cloth as other recipes call for?
    Does almond flour work as well as regular flour?
    Excited to try this! Just began low carb!

    Reply

    • You still need to cook the cauliflower but no you don’t need to squeeze any liquid out the almond flour should be enough to absorb.

      Reply

  40. I process my cauliflower without steaming it first into rice likeness and then package it up and freeze it.

    Do I need to steam it before making this recipe if it is already riced?

    Reply

    • I used frozen cauliflower and did not cook it first and it was amazing. Maybe adding that extra step makes it over the top but didn’t seem necessary.

      Reply

  41. Oh this is good. I made it with 85/15 hamburger, 1/2 lb of regular bacon and thin slices of Velveeta. I drained off all but about a teaspoon of grease which I left to combine with the butter, flour and cream. Very tasty recipe that will be on the table again soon!

    Reply

  42. I just bought a head of cauliflower at the farmer’s market today because it was so fresh, and I was wondering what I was going to do with it. I have my answer! =)

    Thanks so much for sharing this recipe!!

    Reply

  43. Tonight for dinner, I put together a low carb bacon cheeseburger bake, and it was delicious!
    I like your version, too.

    Reply

  45. How about cutting out the flour, using 1 C cream and adding 2 eggs? Do you think that would work as a binder? Or Xanthan gum?

    Reply

  46. I don’t know where I messed up, butt he cauliflower base was dry. Like it needed an egg or something to add moisture and hold it together. I used frozen cauli-rice I don’t know if that made a difference. And it seemed like there wasn’t enough sauce, next time I’ll probably don 2 cups of cream instead, and add cheese to the sauce to make a true cheese sauce. But overall the kids liked it and that’s what matters!

    Reply

  47. I just read another comment that you said the cauliflower needs to be mashed? The recipe states riced cauliflower. That’s why I used the frozen cauli rice. Does it need to be mashed to make more of a ‘crust’ layer? If so that needs to be stated in the recipe…. I bet that’s why my base turned out dry though it seemed the flour (almond or coconut? I used coconut but I see you commented almond) didn’t mix with the rice at all.

    Reply

    • The difference I think is frozen cauli rice doesn’t have as much moisture in it as fresh steamed cauliflower which may be why it was dry for you. I’ve done it both ways, once I riced the cauliflower and the kids seemed to notice it more so the other times I’ve made it I made it more of a mashed texture and that seemed to disguise it more for them or they liked it better that way anyway.Using coconut flour most likely is why yours came out dry, maybe just less is needed if using coconut flour, it tends to soak up everything in its path!

      Reply

  48. You could use cream cheese to thicken the sauce and not use any coconut flour and thin as needed

    Reply

  51. This was a HUGE hit with my family. My 4 year old loved it and husband went for seconds. And my favorite part about this dish, my 4 year old ate vegetables and didn’t even know it!

    Only variation, we added pickles and some ketchup (after baking). It tasted just like a bacon cheeseburger.

    This dish will definitely go into my meal rotation.

    Reply

  52. Two observations: why not eliminate the first two steps in the recipe and use Trader Joe’s Cauliflower Rice?
    Secondly, as a grandma and mother to two boys who also never came in first in certain events, sure you want them to win, but when they get into the world, no one is going to give them a Participation Medal in the workforce. The lessons to be learned from not finishing first, is that (a) you try harder next time in whatever event, (b) you had fun with your dad which is way more important, and (c) it sucks, but get ’em next time. My oldest always wanted to win, but my youngest always finished the race, but took time to stop, go into the infield and pick up a flower to smell, and then continued the track meet. It all works out in the end.

    Reply

  53. My husband is a diabetic and we are looking into different cooking and eating habits. We tried this recipe and just fell in love soo good

    Reply

  54. I made this casserole tonight. I loved it. I added some dill relish and reduced sugar ketchup to the top and it was amazing.

    My husband, however, wasn’t a fan. He said the flavor was really good, but he didn’t like the grittiness of the cauliflower base. I don’t know if it’s something that I did wrong, or if he just isn’t a fan of coconut flour. I was hoping that you might be able to help me out so that we can eat this in the future.

    1. The cauliflower did turn into mush rather than rice, but I assumed that wasn’t a problem.
    2. I’m not sure if I added enough cheese. All told I had like 8 slices of cheese on it. I suspect that it needed to be cheesier. I did add a little extra shredded cheese to the top though.
    3. I forgot to cover the casserole when it baked, so it was just open to the hot oven the whole time.

    Do you have any special insights as to what may have gone wrong? Is there something I could do instead of using the coconut flower the next time I make this?

    Thanks!

    Reply

    • I do think not covering the pan can tend to make anything dry out especially when using coconut flour. You could also sub out the cconut flour for almond flour if there aren’t allergies in the family to nuts. If you don’t want the base to be as mushy, don’t pulse the cauliflower as much, allow it to be more chunky, maybe he would prefer it better that way.

      Reply

    • I dry steam my cauliflower in the microwave after I rice it it the food processor, that way there is no extra liquid. I use a microwave steamer bowl, I believe it’s from pampered chef. 6 minutes for a head of cauliflower. I do this when I make mashed cauliflower also, and they actually have the consistency of potatoes. (For mashed i process it a little longer so it is not riced)

      Reply

  55. Made this tonight and it was delicious! Definitely not the “lightest” meal but everyone enjoyed it. My kids loved it until I admitted it was cauliflower but they still ate it! Next time I will eliminate the sliced cheese and probably make a little more sauce. But it was yum!

    Reply

  58. Good flavor, but a bit too greasy prepared the way the recipe directs. I’ll make it again, but will take care to drain after each meat step and just use butter to make the roux for the sauce. Also added onion to the ground beef, and some diced red onion and diced dill pickles to the top before serving.

    Reply

    • Thanks for saying this!! I too wasn’t about to make a roux with bacon grease from 6-7 slices and fat from 80/20 hamburger meat! I did cook the meat in the bacon grease but it all had to go before the roux!

      Reply

  59. Oh my goodness!!!! I didn’t follow the recipe exactly (I used American cheese in the inside, cheddar jack for the topping and I had no bacon) but whoa baby! The flavor was amazing, the texture was great and I’m super impressed with you for creating this recipe and me for making it. Thank you so much! You are helping me to slim down and regain my health with these low carb recipes.

    Reply

  60. Ok…this
    Oops oh so yummy! I will be making this tonight for dinner, however, my noisy family will be searching for the cauliflower, so… I am going to make 2 different pans of this and serve at first, only the one with the cauliflower. If, (and they will) they detect the cauliflowers will have another prepared pan made with rice for their benefit.
    I do have a question. Can this be prepped ahead of time and set in the refrigerator until ready to cook? I think if I can make it before anyone sees what goes in it, they may change their minds, even though I doubt it…but there’s always hope!

    Reply

  61. I’m excited to try this recipe today. BUT I wanted to share these tried & true tricks for the pinewood derby– my buddy used to work for NASA and started this science YouTube channel (my kids love it) but he scientifically shows you how to make a winning car. We used all his tips and my son won the derby last year. 🙂 Here’s a link to the video: https://youtu.be/-RjJtO51ykY Good luck!!

    Reply

  62. I’m very new to Keto. How can this be made Keto frienly, or is it already? I just saw on top that it is gluten free and low carb. Is it due to the flour options? Thanks!

    Reply

  63. This is good but it needs a little zip. I used Webers horseradish mustard. I think next time I’m may add chillies or Frank’s not sauce. The directions are not very clear. It was confusing. I put it together wrong, luckily it still turned out. I also had to pour most of the bacon/hamburger grease. I had at least a cup of grease!

    Reply

  64. I am so happy you shared this. MN has a cold winter and I like to call it “Casserole Season.” LOL – but it’s really screams for warmth and this is the time I am dying for a casserole and low carb ones are so hard to find. So glad I found your site!

    Reply

  65. This is a keeper! I’m not a fan of coconut flour but I used it because I had some left over. I thought it was ok, but my daughter don’t like the flavor. So next time I will just stick with almond flour. Also I was in the middle of cooking when I realized I was suppose to use cheddar slices. Well since I didn’t have any I used shredded cheese instead and it came out fine. I plan to use slices the next time as well. Last I placed my cauliflower in a covered dish with a little water until tender. Since I don’t have a food processor I just chopped it well.

    Reply

    • I noticed a few people didn’t drain the beef or turkey. I did. Wasn’t that what I was supposed to do? The instructions doesn’t say so but I knew I didn’t want all that grease in my body.

      Reply

  66. This recipe is amazing! I made mashed cauliflower the night before so I used that instead. I didn’t have bacon, so I skipped that. It was still amazing. Even the non-low carb family members loved it. Definitely a keeper!

    Reply

  68. Would you know the weight Watchers points for this? I see some of your recipes show them so was hoping you could tell me them for this recipe
    Thanks

    Reply

  69. Just made this tonight. I was a bit skeptical since it’s cauliflower, lol…but I am trying to do less carbs and more veggies. My kids (4 years old and 3 years old) devoured their plate, and my husband did as well! I made as recipe stated– except to the meat I added Worcestershire Sauce, red pepper flakes, half a chopped onion, doubled the Oregano per another reviewers suggestion and I’m very glad I did that. I also used shredded cheese as that is what I had on hand. Great meal and will definitely be making this again!

    Reply

    • I always feel this way when I make a recipe with bacon. It takes so long to cook! I prefer to put the bacon in the oven while I work on the rest of the recipe. It really cuts down on the cooking time! Or at least it feels like it does since I’m not standing there waiting for the bacon to be done before I can move on to the next step.

      Reply

  71. Hi! I’m excited to try this recipe. 2 questions. 1. Can you use the frozen riced cauliflower? And 2. Can you make this ahead of time and bake the next day or freeze it? What would recommend for freezing? Thank you!

    Reply

    • You can use riced cauliflower and I have made it ahead, baked it and frozen it then thawed the night before having it for dinner.

      Reply

  72. I’m assuming you didn’t use the grease from the meats in your sauce because you just end up with a nice layer of grease on top of your cream sauce if you do that. Then like me you have to try to scoop the grease off the top while trying not to lose your sauce! You may want to modify your instructions to mention draining the grease from the pan before making the sauce since you say to use the same pan directly after scooping the beef out. If you do use the grease you’ll need way more almond flour to absorb it all.

    SO delicious, though! I added some extra mustard to my serving and ate dill pickle spears with it. Thanks for the recipe!

    Reply

    • I suspected the grease would be an issue as I’ve made my fair share of sauces and gravies, but went against my better judgement and used it anyway. LOL

      Reply

  73. Thank you SO much for this recipe! I made it last and it was amazing! I subbed ground turkey for the beef (just because I already had it in the freezer) and I added an onion, but otherwise followed this to the T. Absolutely delicious and I can’t wait to share it with my friends and family.

    Reply

  74. Not a big fan of the food processor so I steamed then fork-mashed the cauliflower before adding the coconut flour and there was no mush and everyone loved it.

    Reply

  75. This was so yummy! Im starting keto next week and needed a dinner option for the few days. So good 😩🙌🏾

    Reply

  76. I just tried this as i recently started Keto (3 weeks ago). I made it to the letter and it came out even better than i had planned. It tasted great and everyone in the family enjoyed it. The bad news is, now, my wife who is an exceptional cook, now knows that i can cook, or at lease follow a good receipe so I’m doomed lol.
    Thanks,
    Mike

    Reply

  77. I tried the recipe and it is super yummy. This one packs all of the needed fat and is low carb. My husband is not going to believe how good it is because it has cauliflower. He does not love cauliflower. He will like this I am certain.
    Thank you.
    Gwynn

    Reply

  81. We love this recipe, thank you! I’m getting ready for summer and hoping to make some casseroles to freeze. Have you frozen this dish before, do you think it will thaw and bake well? Any tips?

    Reply

  83. This was delicious! I cooked a 24oz package of bacon so when it was time to cook the beef I discarded a little of the drippings. Now I’m wondering if I should have kept it all for more of that delicious sauce! Great recipe! Will definitely make it again!

    Reply

  85. I love looking at new recipes to incorporate into my repertoire. Having been recently told my AC1 is almost 6 i needed to find something, lots of things, low carb. Been looking at lots of sites and saw yours.
    This cauliflower cheesy hamburger recipe looked so good I had to make it today.
    But…first I look at recipes as guidelines, not written in stone, so I made a few tweaks.
    1. I roasted the cauliflower with evoo, garlic powder, a couple of shakes of red pepper flakes and some sea salt (I didn’t put any other salt in the rest of the re ipe).
    2. Once cooled i put all but the small crumbly bits into food processor with 1/4 cup almond flour and went to full mashed stage.
    3. I sauted half of a chopped white onion in bacon drippings before Browning the meat.
    4. I used a can of drained diced tomatoes during the layering.
    5. I didn’t make cream sauce in meat drippings.
    6. I followed layering directions but with onions and tons added, and the rest of the cauliflower crumbly bits on top with bacon and cheese. And baked per instructions.
    Y
    I must say it turned out very well. My hubby liked it and so did my neighbor. So did i.
    Thank you.

    Reply

  87. I’ve made this a few times now. I loved having this dish, it made my keto days SO nice! I remember baking this once and my fiancé who is not keto took a bite and came back for 2nds and 3rds!
    He asked me today if I could make it!

    Now, the first time I made it I thought I was using almond flour, but turned out I was actually using coconut flour. It was DELICIOUS! I always use coconut flour now; it really adds a touch of je ne sais quoi that is really pleasant.

    Thank you for this recipe! Household favourite!

    Reply

  90. Great timesuck! This is a recipe for moms who work at the local library from 10-2 and who can come home and start this at 3! Total standing in the kitchen time, 1.5 hours. Just got it in the oven, starting at 5:45 PM nonstop, and it’s 7:15 PM now. Suck it, lady.

    Reply

  91. Made this tinight and it was delicious … thank you. Cut the recipe in half, as there are only two of us, and got 3 servings from it. A couple of changes: I always mash cauliflower, and it was fine. Increased the beef a bit as what I had was frozen in pounds. I’m a fan of coconut flour and it worked perfectly in this recipe. Thanks, again.

    Reply

  92. Made this last night and one daughter ate it for breakfast this morning again and the other daughter just texted me “don’t eat the cassorole i like it and want some after school” 🤣 I guess they both liked it! I had good luck with bags of frozen riced cauliflower that I sauteed in a large skillet until warm and some of icy moisture cooked off. Then I used that skillet for the beef while the ready cook bacon slices that I chopped were getting crispy in a smaller skillet. Yes, this recipe require pans/bowls and a little extra time but the final yummy result is well worth it in my opinion!

    Reply

    • It’s up to you. If you have 80% you might need to, but if your beef is 90% lean you may not. If there’s more than a couple of tablespoons in the pan, drain.

      Reply

    • I’m super confused about the coconut flour. It calls for 1/3 of a cup and then later another tbl for the sauce. What are you doing with the first 1/3 cup? Also, would this freeze ok?

      Reply

      • Step 3, add the 1/3 cup coconut flour to the processed cauliflower. Sauce has 1 tbsp coconut flour.

        Reply

  94. Made this tonight, without reading all comments… should have drained but didn’t kill the meal. I also chopped up an onion, cooking it with meat, and omitted the powder. At the end of sauce making a chopped a dill pickle put half in the sauce and half mixed with meat.

    Delicious! Thank you for inspiration.

    Reply

  95. Finally got around to making this and just wanted to let you know that my family loved it. I only do the cooking once per week, but if I keep making dishes like this, they’re gonna try to increase me to 5 days per week…lol

    Reply

  96. This recipe is AHHHHHMAZING!
    I’ve changed a few things and want to share a slightly different version:
    *2lbs ground sausage meat-spicy or mild
    *Spinach sautéd with sausage meat
    *Onions sauted in butter and cauliflower rice added to butter/onion mix
    *Add more grated cheese than original recipe
    *Parmesan cheese sprinkled on top when aluminum foil is removed and turn oven to broil to brown

    I could eat this all day/every day and so can my family!

    Thank you!!!

    Reply

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