Directions
Preheat your oven to 350°F / 177°C.
Heat the olive oil in a large skillet over medium heat.
Add the ground beef, celery, onion, and garlic.
Cook for 8–10 minutes, breaking up the meat with a spoon, until the beef is browned and the veggies are soft.
Carefully drain any excess fat from the skillet.
Stir in the chopped tomatoes and remove the skillet from the heat.
Spread the meat mixture evenly into the bottom of a 10x7-inch casserole dish.
To make the topping, combine the cooked and drained riced cauliflower, cheddar cheese, Parmesan cheese, heavy cream, and dried thyme in a food processor.
Pulse until the mixture is smooth and creamy, resembling mashed potatoes.
Spoon the cauliflower mash over the meat layer, spreading it evenly to the edges.
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
Let the casserole rest for 5-10 minutes before serving. This helps it set.
Slice, serve, and enjoy your delicious keto comfort meal!
Squeeze the cooked, riced cauliflower in a cheesecloth or clean kitchen towel to remove as much water as possible. This is the key to a firm, not soggy, topping.
Don't over-process the cauliflower topping. Pulse just until it's combined and creamy to avoid a watery texture.
