Set up a double boiler with a couple of inches of water in the bottom pot and a steamer on the top. Heat on high. Wash the cauliflower and chop into bite sized pieces.
Once the water is boiling, add the cauliflower to the steamer pot and steam for about 10 minutes, until the cauliflower is JUST fork tender. Lift the steamer section out of the bottom pot, dump the water, then empty the cauliflower into the now empty bottom pot.
Add the butter to the cauliflower then puree with an immersion blender until smooth. Stir in sour cream, pepper, salt, garlic powder and Italian parsley. Set aside.
Mince the onion and press or mince the garlic. Heat a skillet on medium high heat with oil. Once hot, add the onion and cook until translucent. Stir in the garlic and black pepper. Cook until fragrant, about a minute, then mix in the ground beef. Cook until the beef is no longer pink.
Stir in the bouillon base, then water. Mix well and bring to a simmer, then sprinkle in the xanthan gum. Cook for an additional minute until thick. Press the beef into the bottom of a 9x13" baking dish.
Wash the mushrooms, chop in half, then slice into thin slices. Wash the green beans, trim the ends off and cut into 1” sections. Mince the onion and press or mince the garlic.
Add the butter to the skillet and continue to heat on medium high. Once the butter hot, toss in the mushrooms and onion. Cook until the mushrooms are browned and the onion is translucent. Mix in the garlic and pepper and cook for an additional minute until fragrant. Stir in the green beans to coat, then pour the veggies over the beef and press gently.
Spread the cauliflower mash evenly over the veggies and smooth to finish.
Top with cheese and bake for 35-40 minutes, until the cheese is bubbly. Slice into 12, serve hot and enjoy!
When adding the xanthan gum, sprinkle it over top of the beef carefully. If you add it all in one spot, it will clump up, like flour does if added to hot recipes.
Chop the mushrooms and green beans into small, bite sized pieces, for the best texture profile.
Read the tips on how to make the best cauliflower mash.
How to make the best cauliflower mash
The most important is to make sure you do not over steam the cauliflower. This is crucial! If you over steam cauliflower is will be super wet when you go to mash it. You want to steam is until it is JUST fork tender. You will see a lot of recipes ask you to drain the cauliflower after it is steamed, but that it completely unnecessary if you just make sure to not over steam it.
Buy it fresh! You can never tell how frozen cauliflower is going to turn out, it's just better if you buy it fresh.
Do you want to make this cauliflower mash by itself? Try adding some parmesan cheese to the mix for a yummy mashed cauliflower side dish! 😋
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. Deduct fibre from the total carbs to get 5.8 g net carbs per serving.