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Prep Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:6Yield:6 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundlean ground beef2cupschopped onion2tablespoonsminced garlic1(15 ounce) canno-salt-added diced tomatoes, drained1tablespoonreduced-sodium Worcestershire sauce1 ½teaspoonschopped fresh rosemary3tablespoonschopped fresh flat-leaf parsley, divided1 ½teaspoonsground pepper, divided¾teaspoonsalt, divided¼cupunsalted beef broth1tablespoonall-purpose flour or gluten-free all-purpose flour8cupscauliflower florets (from 1 large head cauliflower)2cupswater6tablespoonsunsalted butter¼cupheavy cream
Cook Mode(Keep screen awake)
Ingredients
1poundlean ground beef
2cupschopped onion
2tablespoonsminced garlic
1(15 ounce) canno-salt-added diced tomatoes, drained
1tablespoonreduced-sodium Worcestershire sauce
1 ½teaspoonschopped fresh rosemary
3tablespoonschopped fresh flat-leaf parsley, divided
1 ½teaspoonsground pepper, divided
¾teaspoonsalt, divided
¼cupunsalted beef broth
1tablespoonall-purpose flour or gluten-free all-purpose flour
8cupscauliflower florets (from 1 large head cauliflower)
2cupswater
6tablespoonsunsalted butter
¼cupheavy cream
Directions
Preheat oven to 375 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add beef, onion and garlic; cook, stirring often to crumble, until the beef is browned and onion is tender, 8 to 10 minutes. Stir in drained tomatoes, Worcestershire, rosemary, 1 tablespoon parsley, 1 teaspoon pepper and 1/4 teaspoon salt. Whisk broth and flour in a small bowl; stir into the mixture in the skillet. Cook over medium-low heat, stirring often, until the mixture thickens, about 15 minutes.
Meanwhile, place cauliflower and water in a large saucepan; bring to a boil over high heat. Cover and reduce heat to medium-high; cook until the cauliflower is tender when pierced with a fork, about 10 minutes. Drain. Add butter, cream and the remaining 1/2 teaspoon salt; mash with a fork or potato masher until smooth (you will have about 4 cups mashed).
Carefully spoon the mashed cauliflower over the hot mixture in the skillet, gently spreading it over the top (do not mix the 2 layers together). Sprinkle with the remaining 1/2 teaspoon pepper.
Bake until the top is beginning to brown and the filling is bubbly, 22 to 25 minutes. Sprinkle with the remaining 2 tablespoons parsley before serving.
Tips
Originally appeared: EatingWell.com, January 2020
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Nutrition Facts(per serving)356Calories23gFat18gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
