Ingredients:
- 1 lb ground beef
- 2 Tbsp olive oil
- 8 oz of baby bella mushrooms, washed, drained and chopped into small pieces
- 1 yellow onion diced
- 2 bags of frozen riced cauliflower prepared accordingly
- Montreal steak Seasoning
- Worcestershire
- Salt and black pepper to taste
- 1 cup grated mozzarella
- 1/2 cup parmesan cheese
Sauce
- 1 beef bouillon cube
- 1 cup sour cream
- 1/2 cup mayo
- 1 cup grated Mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1-2 tsp steak seasoning
Instructions:
- Preheat oven to 375°F
- Spray a 9×13 pan with non stick cooking spray.
- Add the bullion cube with 1/4 cup of water into a small pan and simmer on the stove until it reduces down to about 1 Tablespoon and set aside.
- Heat olive oil in pan and brown ground beef with salt and pepper. Once fully cooked set aside in a large mixing bowl.
- Add a little more olive oil into the same pan and cook mushrooms until they have lost most of their liquid and are slightly browned.
- Add mushrooms to the mixing bowl with the ground beef.
- If needed, add another teaspoon of olive oil into the same pan and add in your onion.
- Sautee until tender and toss in your prepared cauliflower rice.
- Stir to combine and add 2-3 teaspoons of steak seasoning and worcestershire. I add enough to make the cauliflower rice a light light brown color.
- Add cauliflower to the same mixing bowl with the other ingredients and stir together.
- In a separate bowl mix together sour cream, mayo, and reduced bullion cube. Stir to combine.
- Mix in 1 cup of mozzarella cheese, parmesan, a few splashes of worcestershire, and 1-2 tsp of steak seasoning.
- Add the sauce into the cauliflower mixture and stir to combine.
- Spread evenly into your baking dish and top with the remaining cheeses.
- Bake for 30-40 minutes until golden and bubbly.