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Serve hot as a main dish, paired with rice or crusty bread.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or microwave until warmed through.
This casserole freezes well—cool completely before freezing in portions for up to 2 months.
Variations:
Use ground chicken or turkey instead of beef or lamb for a lighter version.
Add chopped tomatoes or a splash of tomato sauce for a saucier casserole.
Stir in chopped mushrooms or zucchini for extra veggies.
Top with breadcrumbs mixed with cheese for a crunchy crust.
FAQ:
Q: Can I use frozen cauliflower?
A: Yes, thaw and drain well before using to avoid excess moisture.
Q: Is this recipe spicy?
A: No, but you can add chili flakes or cayenne pepper to taste for some heat.
Q: Can I make this vegetarian?
A: Replace minced meat with cooked lentils or plant-based ground meat alternatives.
Q: How do I avoid a watery casserole?
A: Be sure to drain the cauliflower well and avoid overcooking the vegetables before baking.
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