|1 h||0 min||4|
|2 tbsp||Extra virgin olive oil|
|341 gm||Beef, ground, lean|
|1/2 medium||Yellow onion|
|1/2 cup diced||Celery|
|1/2 cup||Heavy cream, 38% M.F.|
|3/4 cup, shredded||Cheddar cheese, sharp|
|1 tsp||Oregano, dried|
Preheat the oven to 350F.
In a large skillet, warm the olive oil over medium heat. Add the beef, onion, garlic, celery and ½ teaspoon salt. Cook until the meat is browned, about 5-7 minutes. Stir in the tomatoes and remove from heat. Transfer to a 9x9 inch baking dish.
Steam the cauliflower until it becomes soft. Allow it to cool for 10 minutes so that the steam evaporates excess water. Add to a food processor or high-speed blender with the heavy cream, ¼ cup shredded cheddar, oregano and remaining ½ teaspoon salt. Puree until smooth.
Spread the cauliflower mixture on top of the beef in an even layer. Top with remaining ½ cup cheddar cheese.
Bake for 40 minutes, or until cheese is melted and slightly golden on top.
Store leftovers, covered, in the fridge.