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Lamb, Cauliflower and Cheese Casserole

What you need

  1. 1 lb ground lamb or beef, turkey, chicken...
  2. 1 head cauliflower, chopped
  3. 2 cups shredded cheddar cheese
  4. 1 1/2 cups milk
  5. 2 tbl butter
  6. 2 tbl flour
  7. 1/2 teaspoon ground ancho chili
  8. 3/4 teaspoon ground sweet paprika
  9. 1/4-1/3 cup grated parm or romano
  10. salt

How to make it

  1. Partly cook chopped cauliflower in 1/2 cup water in microwave, covered for 5 minutes
  2. Immediately pour cauliflower into a colander or strainer and set aside
  3. Melt butter in a saucepan over medium low - medium heat
  4. When completely melted, add flour all at once and whisk until it smells toasted, about 2 minutes
  5. Add milk and whisk until no lumps remain (milk can be warmed and will need less whisking to remove lumps)
  6. Add ancho and paprika
  7. Stir with a wooden spoon until thickened
  8. Turn off heat and stir in grated cheddar stirring until completely melted - set aside
  9. Add lamb (or other ground meat) to a nonstick skillet and cook until lightly browned and cooked through - discard some of the fat it there is quite a lot - a tablespoon or two is beneficial to the casserole, but too much is overwhelming
  10. Stir cooked lamb into the cheese sauce
  11. Chop the cauliflower into bite sized pieces and place into a deep casserole (8x11x3 or similar)
  12. Spoon meat/cheese sauce mixture evenly over the top, covering completely
  13. Spinkle top with grated parm or romano
  14. Bake at 350-375 30-50 minutes until bubbly and beginning to brown

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