contains mustardcontains animal productscontains dairy productscontains lactosecontains eggscontains meat


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For the beef
1½ tsp Avocado Oil
¼ cup Onions, white or yellow, raw, chopped
1 lb Beef, ground or minced, 20% fat
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1 tbsp Taco Seasoning Spice Mix
½ tsp Salt, Kosher salt, table salt
¼ tsp Pepper, black, ground
2  (ea. 1.76 oz) Egg, large
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For the cauliflower
4 cups Cauliflower, raw
½ tsp Salt, Kosher salt, table salt
For the cheese sauce
11¾ tsp Cream cheese, full fat
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⅓ cup Cream, fluid, light whipping, 30% fat
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1 tbsp Butter, unsalted
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¼ tsp Mustard Seeds, ground
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⅛ tsp Garlic Powder
1 cup Cheddar, cheese, shredded
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7¼ tsp Spring Onions, Scallions, Green Onions, chopped
For topping
½ cup Cheddar, cheese, shredded
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48.95 ozaltogether (view nutrition facts)


  1. Serving size:
    8.20 oz (calculated)
    Notes: 1 cup
  2. Temperature: 350 °F (circulating air)

    The beef

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

  9. Break the cauliflower into florets and stir in some salt.
  10. Microwave for 8 minutes. Alternatively blanch in boiling water and drain well.
  11. The cheese sauce

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

  18. 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.
  19. Top with the cauliflower, then the cheese sauce.
  20. Sprinkle with cheddar and bake until the cheese has melted and browned, about half an hour.
  21. Remove from the oven and let cool for a couple of minutes.
  22. Slice and serve sprinkled with the greens from the spring onions.
  23. Enjoy!
  24. Meal Prep Tip

  25. 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

  • Calorie count
    459 kcal
  • % of calories by macros
    Fat73.4 %337 kcal37 g
    Net Carbs4.6 %21 kcal5.2 g
    Dietary Fiber0.9 %4 kcal1.9 g
    Protein21.1 %97 kcal24 g
  • Approx. WW SmartPoints™
  • Cholesterol 174 mg
  • Sodium 884.1 mg
  • Fat 37.3 g
    • Saturated Fat 17.8 g
    • Trans Fat 1.2 g
  • Carbohydrates 7.1 g
    • Dietary Fiber 1.9 g
    • Total Sugars 2.9 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 24.1 g
  • Calcium 265.6 mg
  • Iron 2.3 mg
  • Magnesium 38.2 mg
  • Potassium 525.1 mg
  • Zinc 4.7 mg
  • Vitamin A (Retinol Equivalents) 220.1 mcg
  • Vitamin B12 2.1 mcg
  • Vitamin C 35.5 mg
  • Folate 66.2 mcg
    • Folic Acid 0 mcg