Recipe makes 4 servings
Ingredients:
For the Pork Layer:
1 pound (455 g) ground pork
1 small onion, finely chopped
2 cloves garlic, minced
½ tsp smoked paprika
½ tsp dried oregano
Salt and pepper to taste
1 Tbsp olive oil
For the Cauliflower Layer:
21 oz (600 g) cauliflower florets (1 medium head)
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup sour cream or cream cheese
1 large egg (optional)
Salt and pepper to taste
Optional: chopped chives, green onions, or parsley for garnish
Instructions:
Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until soft.
Add the garlic and ground pork. Cook until the pork is browned and fully cooked, breaking it up with a spatula as it cooks.
Season with smoked paprika, oregano, salt, and pepper.
Transfer the pork mixture into the bottom of a baking dish (approximately 8 x 8 inches / 20 x 20 cm), spreading it out evenly.
Steam or boil the cauliflower florets until fork-tender, about 7 to 10 minutes. Drain well and allow excess moisture to evaporate.
Lightly mash the cauliflower in a bowl for a chunky texture, or blend it if a smoother consistency is preferred. Stir in the cheddar, mozzarella, sour cream (or cream cheese), egg (if using), salt, and pepper.
Mix until combined into a creamy mixture.
Spread the cauliflower-cheese mixture over the cooked pork layer in the baking dish. Optionally, sprinkle a small amount of additional cheese over the top.
Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the top is golden and bubbly. Allow the casserole to rest for 5 to 10 minutes before serving.
Top with freshly chopped chives, green onions, or parsley before serving, if desired.
Nutritional breakdown per serving (recipe makes 4 servings)
602 Calories
43.7g Protein
44g Fat
3.7g Fiber
10.2g Total Carbs
6.5g NET Carbs
