We are dedicated to bringing you new tried and tested recipes on a regular basis. They weren’t copied from some other website…or some published cookbook.

Of course, there may be similarities as that would be almost impossible to avoid. But all of these are developed, tried and tested recipes from our own kitchens.

And we certainly are not making any claims about their nutritional value. lol. But we do know they’re tasty and we know they’re not difficult to put together. So, let the cooks beware and take their own nutritional needs into account.

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Hot Beef and Cauliflower Casserole

What you’ll need:

Pkg. of Ground Beef (I like X-lean but its not a requirement) (whatever size you have is fine)
1 onion – chopped
Worcestershire – couple of shakes
Garlic Pepper – lots of shakes
of 1 clove – minced garlic with Jalapeno (Derlea -comes in small jar)
3 tbsp. of chili garlic sauce
1 container of Jalapeno Whipped Cream Cheese
2 Jalapeno* peppers – chopped (I remove the seeds)
5 cups of beef broth
1 Brown gravy mix (or 4 Peppercorn) (mix with beef broth)
2 medium to large tomatoes – chopped (you can use canned tomatoes but don’t use much of the liquid or the casserole will be too runny)
½ or whole can of corn (depends on how much you like corn)
1 can of water chestnuts
1 carrot – very thinly sliced (about a handful of carrot slices – too many will make the casserole sweet so better too few than too many)
2 cups of fresh baby spinach
½ a cauliflower – cut into pieces (shouldn’t be little florets…should be approx.. 2” wide and 1” thick- if they are too small they may go mushy)
Lots of Grated cheese – Jalapeno or Habanero; you can add a bit of old cheddar for color and a different taste
Parmesan cheese

(Use as much or as little cheese as you want. I cover the top completely with shredded cheese and then shake a liberal amount of Parmesan on top. Of course, less is better for your health 😊)

*If you haven’t worked with Jalapeno peppers, bear in mind that your hands will feel like they are on fire if you handle them too much. Don’t scrape the seeds out by hand. Use a knife. Touch the peppers only enough to get them chopped up.

Instructions for preparing this tried and tested recipe:

Preheat the oven to 400°
Brown meat and onion with minced garlic; add Worcestershire, garlic pepper
When meat is browned, add chopped jalapenos, chili garlic sauce and whipped cream cheese
When mixture is well combined, add beef broth (with the pkg. of gravy mix already dissolved in it), tomatoes, corn, water chestnuts, carrots and spinach
Stir and then add cauliflower – put lid on and simmer about 5 minutes (don’t overcook or the cauliflower may turn to mush in the oven)
Pour everything into a baking dish – spread around so the cauliflower isn’t all clumped together; top with shredded cheese, then parmesan cheese
Bake uncovered for 30 mins. at 400° – ovens differ so check to make sure it isn’t burning at about 20 mins.
When the cheese is browned/melted to your liking remove and let sit for about 10 minutes before serving