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Low Carb Reuben Style Cauliflower Casserole with Pastrami Meatballs is a combination of the flavors of a classic Reuben sandwich, but with a family friendly twist in casserole form.
I didn’t grow up eating Reuben sandwiches or even pastrami for that matter.
It just wasn’t part of our Italian household weekly menu.
But the classic pastrami and dressing that makes the Reuben what it is, makes for a tasty way to spice up a casserole meal for a family.
I first got this idea from watching Rachel Ray one afternoon. She used barely in her base and breadcrumbs in her meatballs which are obviously not so gluten free or low carb.
But I loved her idea and decided to revamp it to work for me and my family. Not only did the family eat it for dinner, they actually surprised me and told this was the best “hidden” cauliflower recipe I’ve made thus far and that is saying alot!
What I mean by “hidden” cauliflower is that if your family doesn’t see the cauliflower steaming on the counter before dinner, they will not even know or taste it in this dish.
The base is like a mashed potato and with the classic sauerkraut in the mix with some onions, they will never guess cauliflower is there. And that’s the way my kids like it.
They prefer not to see cauliflower in regular form and then they will gladly it eat.
Because of their dislike of cauliflower, it’s provoked me to create “hidden” recipes they will eat.
Some of the BEST “HIDDEN” CAULIFLOWER recipes:
- Bacon Cheeseburger Cauliflower
- Chicken Enchilada Cauliflower Casserole
- Beef Stroganoff Cauliflower Casserole
- Meatlovers Pizza Hidden Cauliflower Casserole
The Reuben Dressing is what tops this casserole upon serving and extra for at the table for those of us who like more sauce with their meat.
Using my own sugar free ketchup and dill relish without sugar instead of typical relish full of sugar, makes for a lower sugar dressing that is excellent!
The flavors of this casserole work well because of the stir in pastes by Gourmet Garden. It makes life a little easier when you just have to squeeze out some garlic and not have to chop and mince all your herbs and spices. The lightly dried parsely is a winner as well because here in New England the colder weather has begun and my garden is no longer producing any herbs for me.
It’s a win win situation! Hope you enjoy this hearty family meal!
Disclaimer: This post has been sponsored by Gourmet Garden however all opinions are 100% my own and always will be! Thank you for supporting the brands I enjoy working with.
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Low Carb Reuben Style Cauliflower Casserole with Pastrami Meatballs
- 1 lb. ground beef
- 1 lb. ground pork
- 1/2 pound pastrami chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp dried parsley
- 1 tbsp minced Garlic
- 1/4 tsp chili pepper optional
- 1 tbsp paprika
- 2 tsp black pepper
- 1 tsp allspice
- 1 egg
- 8 cups cauliflower florets or 8 ounces riced
- 1/2 cup onion chopped
- 4 ounces sauerkraut rinsed, drained
- 3 ounces Swiss cheese
- 6 ounces sour cream
- 1/3 cup sugar free ketchup
- 1/4 cup DILL relish no sugar added
Steam cauliflower until fork tender.
Preheat oven to 350 degrees.
In a bowl stir all the ingredients together for the meatballs.
Form 24 meatballs, about 1 1/2 inches each and place on a baking sheet.
Bake 12-15 minutes. Set aside.
Place the cooked cauliflower in a food processor and process until smooth like mashed potatoes. (If using riced cauliflower, saute it in a skillet to dry it out a bit, then process in food processor)
Place the cauliflower in a bowl and stir in onion and sauerkraut.
Spread mixture evenly into a 9 by 13 baking dish.
Top with slices of Swiss cheese.
Place all the meatballs on top of the Swiss cheese. (At this point you can allow this to cool completely, cover and refrigerate until the night you want to serve it.)
Bake 10 minutes or until bubbling.
Whisk the dressing ingredients together and pour over the top of the casserole or serve on the side.
Net Carbs: 9g