Beef and Mushroom Casserole

with cheesy cauliflower gratin

Ingredients

• 250g ground beef
• 285g cauliflower florets
• 1/2 cup parmesan cheese
• 1 cup mushrooms, around 113g
• 1tbsp italian seasoning
• 1tbsp soy sauce
• 1 package crushed tomato
• 4 large cloves garlic
• 1/4 tsp onion powder THIS IS A GUESS BECAUSE THE ORIGINAL RECIPE USED A FLAVORED CRUSHED TOMATO
• 2tbsp butter
• 1tbsp oil
• salt and pepper to taste

Preparation

• Preheat oven on broil.
• Bring 8 cups and 1tsp salt to a boil in a large pot
• Cut cauliflower florets into 1 inch pieces. Slice mushrooms. Mince garlic.
• Add cauliflower to boiling water and cook until fork tender, around 6-8 minutes. Drain cauliflower and set aside.
• Reduce heat to medium and return pot to heat.
• Add 1 tbsp butter and melt.
• Add HALF the garlic and cook until fragrant.
• Remove the pot from heat and add the cauliflower back in. Add the rest of the butter and season with salt/pepper.
• Mash the cauliflower until mostly smooth.
• Add HALF the parmesan and mash until combined.
• While cauliflower cooks, heat a large pan over medium high heat. Add 1tbsp oil and heat. Add mushrooms. Cook until golden and tender, about 3-4 minutes.
• Add beef, then season with salt/pepper. Cook, breaking up the beef, until no pink remains, 4-5 minutes
• Drain excess fat, then return to heat
• Add 2 1/2 tsp italian seasoning, soy sauce, crushed tomatoes, remaining garlic, and onion powder. Bring to a gentle simmer, then retuce heat to medium
• Cook until no longer watery, about 5-7 minutes
• Transfer to a baking dish, smoothing out the top. Dollop cauliflower mash on top and spread evenly. Sprinkle remaining italian seasoning and parmesan on top.
• BROIL in the top of the oven until golden brown, 2-3 minutes
• Serve immediately