As promised, here is my review of the Bacon Cheeseburger Cauliflower Casserole that I made last week. This odd, but delicious low-carb recipe comes from SugarFreeMom.com. I haven’t tried any of the other recipes from this site, but I’m glad I tried this one out. The rest of the family was glad too!
Difficulty Level: Normal Mode
I want to say this recipe would be suitable for n00bs, but there are a few things that aren’t really explained very well, such as steaming the cauliflower or leaving the bacon and beef drippings in the pan. There is also a discrepancy in how much flour to use in the sauce. But I’ll get to that shortly. For now, let’s just say that if you are fairly confident and competent in the kitchen, you should do just fine.
You remember that great prep picture I had from the Crockpot Beef Roast review? Yeah, it’s not happening with this one. See, I have at the very most, 45 minutes to devote to cooking in the morning if I’m taking my niece to school (which I usually do). While the recipe says it takes 30 minutes of prep, I can vouch that I used every bit of that 45 minutes. And that was the second time I attempted the recipe! The first time, I only got as far as steaming and pureeing the cauliflower and browning the bacon and beef. So make sure you have plenty of time when starting this recipe.
This is how I started off: Put the bacon in a cold pan (sorry, but I’m just using regular bacon. I’m not going searching for fancy uncured, reduced-sodium bacon), plopped the steamer basket in my big pot and filled it with water just below the steamer, got out my food processor, a few bowls, the cauliflower, etc.
Getting Started on the Bacon Cheesburger Cauliflower Casserole
I broke up the cauliflower and shoved it all in the pot, turned it on high and plunked on the lid while the bacon was already sizzling. I pulled the bacon out, and tossed the beef into the same pan with the bacon drippings. Instead of measuring out a ton of spices, I used my favorite seasoning for burgers: Weber Gourmet Hamburger Seasoning. A liberal sprinkle of that and then once the meat was just about done, I sliced up the bacon and added it to the beef so it could be incorporated into the meat, instead of sitting on top of the casserole.
It was at this point that I realized just how far behind I was running, and I put down the phone and neglected my picture taking in favor of finishing the casserole before I had to run out the door. Unfortunately, I didn’t get a picture of the cauliflower puree. It looked kind of like mashed potatoes though!
I opted to use almond flour rather than coconut. There were two reasons for the substitute. One, I was severely pressed for time, and taking the time it would have taken to open and then properly store my coconut flour seemed to be just too much in the moment. Two, I like almond flour. I use it all the time these days and I’m familiar with it. I’ve never used coconut flour before, even though it’s been sitting in my cabinet for months.
Next time I make this, I think I’ll take the time to open the coconut flour. It’s not that the almond flour didn’t work. But I had to use a lot more of it in the sauce than was called for, and it was a bit gritty. It also didn’t want to thicken very well. So when the recipe says that you can use a flour of choice, don’t believe it! Use the coconut flour.
Into the Fridge
I managed to snap a few more pictures as I was getting the casserole put together to go into the fridge for the day!
Yes, that’s my empty food processor. I was hoping to capture a bit of the cauliflower. Unfortunately, I don’t think it does it justice. But by then, I had the cheese, sauce, and meat layered over it. Then even more cheese. Yum. The whole thing was topped with the sauce and then went into the refrigerator until I got home from work.
There was one ingredient that I just “ew” about and decided not to include. I didn’t put the mustard into the sauce. I thought it just didn’t sound right. Mustard in a cream sauce? Now, I like mustard, but it just didn’t sit right with me. I should have followed the recipe.
Out of the Oven
When I got home from work, I put the casserole straight from the fridge into the oven. A no-no, I know. At least the oven was cold at the time! So I preheated the oven with the casserole in the oven. I gave it an extra ten minutes since it was thoroughly chilled. And it came out just gorgeous.
But How Did it Taste?
When I first took a bite, we were still standing in the kitchen, I couldn’t wait any longer. It was…pretty good. But you know, I thought it could have used a little ketchup. And then I started to wonder. Would it be good with mustard on it? I mean, there has to be a reason that it’s in the sauce right?
So I drizzled a bit of ketchup and mustard on it. HOLY SHIT. No kidding, the adding of the mustard alone made this an entirely different and utterly delicious dish. I didn’t realize that one little ingredient like that could completely change the flavor. I could still taste the cauliflower a bit, but it’s been growing on me. Slowly. Like a fungus.
This got devoured.
Three yums and a definitely will make again. Success!