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Lamb, Cauliflower and Cheese Casserole
What you need
- 1 lb ground lamb or beef, turkey, chicken...
- 1 head cauliflower, chopped
- 2 cups shredded cheddar cheese
- 1 1/2 cups milk
- 2 tbl butter
- 2 tbl flour
- 1/2 teaspoon ground ancho chili
- 3/4 teaspoon ground sweet paprika
- 1/4-1/3 cup grated parm or romano
- salt
How to make it
- Partly cook chopped cauliflower in 1/2 cup water in microwave, covered for 5 minutes
- Immediately pour cauliflower into a colander or strainer and set aside
- Melt butter in a saucepan over medium low - medium heat
- When completely melted, add flour all at once and whisk until it smells toasted, about 2 minutes
- Add milk and whisk until no lumps remain (milk can be warmed and will need less whisking to remove lumps)
- Add ancho and paprika
- Stir with a wooden spoon until thickened
- Turn off heat and stir in grated cheddar stirring until completely melted - set aside
- 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
- Stir cooked lamb into the cheese sauce
- Chop the cauliflower into bite sized pieces and place into a deep casserole (8x11x3 or similar)
- Spoon meat/cheese sauce mixture evenly over the top, covering completely
- Spinkle top with grated parm or romano
- Bake at 350-375 30-50 minutes until bubbly and beginning to brown
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