So, if you are culinarily savvy, you probably already know about, and have even used cauliflower rice. However, if you are like me, still basically cooking like I did 30 years ago, you may be thinking to yourself – cauliflower what? Well welcome to my world pilgrim. Until my daughter Paula introduced me to this healthy, delicious, versatile, and low carb substitute for rice, I was completely oblivious to how this humble Brassica oleracea can help people cut back on carbs while at the same time adding more vegetable matter to their diet.

Now of course I have been serving cauliflower to my family and friends since the beginning of my awareness that the room my mother should have spent more time in had a purpose other than to contain a cookie jar! (In other words, since my early 20s.) But I have always lagged behind other cooks when it came to trying new ingredients and using modern cooking techniques, tools, and appliances. I even fought against getting a microwave back when they were the hottest new appliance since the electric fry pan! (I tend to be kind of oblivious when it comes to new gadgets and trendy new food preparations. Maybe if I routinely watched television and therefore commercials, I would know more about what’s new and exciting in the kitchen. But alas – just not going to happen! I will simply have to rely on family and friends for information on innovative new taste treats, products, and appliances. Thanks again for the Instant Pot Paula.)  

But the older I get, the more I love it when people introduce me to wonderful new cooking concepts or as in this case, a brilliant and tasty use for a readily available, inexpensive, and healthy vegetable. Who knew just by chopping a head of cauliflower into rice sized pieces, that many of my favorite recipes could easily be adapted to a healthier version? Not me, that’s for darn sure. So thank you again darling daughter for the cauliflower rice “heads” up.

And while I’m on the subject of cauliflower, I should mention that this casserole is delicious and Mr. C absolutely loves it. (Whoa! Mr. C in the same sentence with cauliflower and love. That’s not a sentence I can write every day and may never have the opportunity to write again. I should mark my calendar. Maybe go buy a lottery ticket? Have a second martini tonight to celebrate the occasion? Not to worry, I’ll think of something memorable.)

• 1 T. extra virgin olive oil
• 2-3 c. cauliflower rice (packaged or chopped in your food processor) 
• 2 tsp. steak seasoning, divided (I use Montreal Steak Seasoning)
• freshly ground black pepper
• 1 lb. lean ground beef
• ½ c. chopped onion
• 2 garlic cloves
• ½ tsp. beef base (I use Better Than Bouillon Beef Base)
• 1 egg
• 1 c. sour cream (Mexican crema agria is best for this dish)
• 2 c. grated Pepper Jack cheese, divided (you can substitute sharp cheddar cheese if you prefer)
• 1 can (2.25 oz.) sliced black olives, drained
• 3-4 green onions, thinly sliced

Heat the olive oil in a large frying pan. Add the cauliflower rice, 1 teaspoon of the steak seasoning, and pepper. Sauté the cauliflower until crisp tender, about 4-5 minutes. Remove from pan and set aside.

Add the ground beef to the pan and cook until just brown. Add the onions and cook until tender. Add the garlic and cook for 1 minute.

Meanwhile whisk together the remaining 1 teaspoon steak seasoning, beef base, egg, and sour cream. Pour over the meat mixture, along with the sautéed cauliflower rice; stir until well combined. Remove pan from heat. Stir in 1½ cups of the cheese and the black olives. Adjust seasoning.

Scoop into a lightly greased casserole or Pyrex dish. Sprinkle with remaining ½ cup cheese and green onions.

Bake in a pre-heated 350 degree oven for about 30 minutes or until the top is starting to brown and the casserole is bubbly. Remove from heat and let sit for 5-8 minutes to set up before serving.