Aunt Rocky’s Mushroom & Cauliflower Skillet Dinner

Cut cauliflower head into florets, retaining stems for another use. Steam or boil cauliflower until soft. Drain and set aside.

Brown hamburger in 12-inch skillet or Dutch oven. Do not drain the grease.

While hamburger is cooking, heat another large skillet over medium heat. Melt butter and let it begin to brown. Add mushrooms and garlic oil, and sprinkle with half of the salt. Sauté over medium heat until juices are released and evaporated, and mushrooms are beginning to brown. Turn off heat.

When hamburger is nearly cooked, add onions and continue cooking until onions are opaque. Add the minced garlic, pepper, and remaining salt. Stir well, and cook about 1 minute more.

Reduce heat to simmer. Pour the mushrooms and butter into the pan and mix in.

Sprinkle the oat fiber lightly over the top of all and stir. Add cream and mix well. It should begin to thicken. Add cheese and stir in. This will thicken any sauce the rest of the way.

Fold in the cauliflower. Season with additional salt and pepper, if needed. Serve with a sprinkle of sharp cheddar and some diced green onion or parsley for garnish.

Leftovers may be frozen.

Notes:
1. If you use a leaner ground beef, add 1 to 2 teaspoons of bacon grease to the pan when you fry the ground beef.
2. If you like a spicy dish, substitute pepper jack cheese for the cheddar, or add a chopped jalapeño pepper when you add the minced garlic.
3. For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 481, Total Fat 37 g, Saturated Fat 20 g, Sodium 527 mg, Potassium 296 mg, Total Carbohydrate 5 g, Dietary Fiber 1 g, Net Carbs 4 g, Sugars 1 g, Protein 29 g. Macros: 72% fat, 25% protein, 3% carbs.

© July 21, 2016 Roxana Lopez for Aunt Rocky’s