YOUR SOLIN GENERATED RECIPE
Savory Lean Ground Beef and Vegetable Bake with Creamy Cauliflower Topping
A hearty yet light baked dish featuring lean ground beef sautéed with colorful bell peppers, zucchini, onions, and tomatoes, all layered under a velvety cauliflower mash enriched with egg whites and a sprinkle of low‐fat mozzarella. This warm, comforting bake delivers a satisfying blend of textures and natural flavors with a creamy topping that perfectly balances both protein and calorie goals.
INGREDIENTS
4 oz Lean Ground Beef
0.5 cup diced Red Bell Pepper
0.5 cup diced Zucchini
0.25 cup diced Onion
0.5 cup Diced Tomatoes
1 cup chopped Cauliflower
0.25 cup Unsweetened Almond Milk
3 large Egg Whites
1 oz Low-Fat Mozzarella Cheese
PREPARATION
Preheat your oven to 375°F.
In a skillet over medium heat, cook the lean ground beef until browned, breaking it up as it cooks. Drain any excess fat.
Add the diced red bell pepper, zucchini, and onion to the beef. Sauté for 3-4 minutes until the vegetables begin to soften.
Stir in the diced tomatoes and cook for another 2 minutes. Season with salt, pepper, and dried thyme to taste.
Meanwhile, steam the chopped cauliflower until very tender (about 6-8 minutes). Transfer the cauliflower to a blender along with the unsweetened almond milk and egg whites. Blend until smooth and creamy. Adjust seasoning with salt and pepper if needed.
Spread the beef and vegetable mixture evenly in a small baking dish. Pour the creamy cauliflower mixture on top, smoothing it out.
Sprinkle the low-fat mozzarella cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the topping is set and the edges are bubbly.
Remove from the oven, let it rest for a few minutes, and serve warm.