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Preparation instructions

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# The beef
In a large pan over medium heat, heat the oil.
Saute the chopped onion until it turns translucent, about 2 minutes.
Increase the heat to medium high and add the ground beef.
Break up the ground beef and brown it, about 5 minutes.
Stir in the taco seasoning, salt and pepper.
Remove from the pan and set aside to let cool somewhat.
Stir in the whisked eggs.

# The cauliflower
Break the cauliflower into florets and stir in some salt.
Microwave for 8 minutes. Alternatively blanch in boiling water and drain well.

# The cheese sauce
In a saucepan, combine the cream cheese, cream, butter, ground mustard and garlic powder.
Cook over medium heat until everything has melted together nicely, about 5 minutes.
Remove from the heat and stir in the cheddar.
Season to taste.
Stir in the white part of the sliced spring onions. Set aside the greens for garnishing.

# Putting it all together
Spread the egg and meat mix in an oven-safe dish. For 6 servings, you can use an 8 in by 8 in or a 26 cm by 16 cm baking dish. For 12 servings a 13 in by 9 in casserole works well.
Top with the cauliflower, then the cheese sauce.
Sprinkle with cheddar and bake until the cheese has melted and browned, about half an hour.
Remove from the oven and let cool for a couple of minutes.
Slice and serve sprinkled with the greens from the spring onions.
Enjoy!

# Meal Prep Tip
You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.

Nutrition Facts

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