Cauliflower Bechamel – قرنبيط بالبشاميل

Ingredients

  • 2 Pounds Ground Beef
  • 2 Cup Minced Onions
  • 1/4 Cup Garlic
  • 1 Cup Crushed Tomatoes
  • 2 Cups Heavy Cream
  • 3 Large Eggs
  • 1 Teaspoon Cauliflower Head
  • 1 Teaspoon Cumin
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Salt
  • 1 Teaspoon Xanthum Gum
  • 1/8 Teaspoon Nutmeg

For Ground Beef Filling

  • 1 Pounds Ground Beef
  • 1 Tablespoon All Spices
  • 2 Finely Chopped Onions
  • 1/8 Teaspoons Nutmeg
  • 1 or 2 Cups Crushed Tomatoe
  • 1/4 Cup Minced Garlic

For Bechamel

  • 2 Cups Heavy Cream
  • 1/4 Cup Butter
  • 4 Tablespoon Cream Fresh
  • 1/8 Teaspoon Xanthum Gum
  • 1 Teaspoon Salt
  • 1 Teaspoon Cardomom
  • 3 Eggs

Directions

  • Boil or steam cauliflower until soft.
  • Divide cauliflower to two equal portions.
  • Prepare filling by sauteing onion in avocado oil.
  • Make sure to add the all spices and fry for a few seconds to get the smell out, then add garlic.
  • Add ground beef to the sauteed mix and mix well until ground beef is cooked, then add the crushed tomato.
  • Prepare your low carb Bechemel by adding butter and almond flour to the pot, wait until butter melts, give it a stir ”don’t burn almond flour” then add heavy cream, cream fresh, xanthum gum, spices and mix well, on low heat let the Bechemel thicken then take off the heat.
  • Add half amount of Bechemel to your lightly mashed cauliflower and mix.
  • Assemble your dish starting with a layer of cauliflower, add ground beef filling, another layer of cauliflower.
  • Add 3 eggs to the other half of Bechemel, mix well, then add all the Bechemel to finish the assembly.
  • Pierce gently with a fork through the layered dish to allow Bechemel mixture to run through and combine the flavors.
  • Pre heat your oven to 450.
  • Add your dish to the middle rack and let it cool for 30 mins or until top is Golden brown and edges are crispy.
Cauliflower Bechamel Recipe - Cook with Reem

Cauliflower Bechamel – قرنبيط بالبشاميل

Cauliflower Bechamel Recipe by Cook with Reem.

Ingredients
  

  • 2 Pounds Ground Beef
  • 2 Cup Minced Onions
  • 1/4 Cup Garlic
  • 1 Cup Crushed Tomatoes
  • 2 Cups Heavy Cream
  • 3 Large Eggs
  • 1 Teaspoon Cauliflower Head
  • 1 Teaspoon Cumin
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Salt
  • 1 Teaspoon Xanthum Gum
  • 1/8 Teaspoon Nutmeg

For Ground Beef Filling

  • 1 Pounds Ground Beef
  • 1 Tablespoon All Spices
  • 2 Finely Chopped Onions
  • 1/8 Teaspoons Nutmeg
  • 1 or 2 Cups Crushed Tomatoe
  • 1/4 Cup Minced Garlic

For Bechamel

  • 2 Cups Heavy Cream
  • 1/4 Cup Butter
  • 4 Tablespoon Cream Fresh
  • 1/8 Teaspoon Xanthum Gum
  • 1 Teaspoon Salt
  • 1 Teaspoon Cardomom
  • 3 Eggs

Instructions
 

  • Boil or steam cauliflower until soft.
  • Divide cauliflower to two equal portions.
  • Prepare filling by sauteing onion in avocado oil.
  • Make sure to add the all spices and fry for a few seconds to get the smell out, then add garlic.
  • Add ground beef to the sauteed mix and mix well until ground beef is cooked, then add the crushed tomato.
  • Prepare your low carb Bechemel by adding butter and almond flour to the pot, wait until butter melts, give it a stir ”don’t burn almond flour” then add heavy cream, cream fresh, xanthum gum, spices and mix well, on low heat let the Bechemel thicken then take off the heat.
  • Add half amount of Bechemel to your lightly mashed cauliflower and mix.
  • Assemble your dish starting with a layer of cauliflower, add ground beef filling, another layer of cauliflower.
  • Add 3 eggs to the other half of Bechemel, mix well, then add all the Bechemel to finish the assembly.
  • Pierce gently with a fork through the layered dish to allow Bechemel mixture to run through and combine the flavors.
  • Pre heat your oven to 450.
  • Add your dish to the middle rack and let it cool for 30 mins or until top is Golden brown and edges are crispy.
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