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Low Carb Mock Yumasetti Cauliflower Bake

This Low Carb Mock Yumasetti Cauliflower Bake is a comforting casserole inspired by the classic Yumasetti dish. Tender cauliflower replaces the noodles, while seasoned ground beef, a creamy tomato sauce, and melted cheese create a hearty, keto-friendly meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium head cauliflower cut into florets
  • 1 pound lean ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 10.5 oz can condensed tomato soup
  • 1/2 cup sour cream
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 1 tablespoon chopped fresh parsley optional

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Steam or microwave the cauliflower florets until just tender, about 5–7 minutes. Drain well and set aside.
  3. In a large skillet over medium heat, cook the ground beef and onion until the beef is browned. Drain excess grease.
  4. Add the garlic, tomato soup, sour cream, Italian seasoning, salt, and black pepper. Stir until combined.
  5. Spread the cooked cauliflower evenly in the prepared baking dish.
  6. Pour the beef mixture over the cauliflower and stir gently.
  7. Sprinkle the shredded cheddar cheese evenly on top.
  8. Bake uncovered for 25–30 minutes, until hot and bubbly and the cheese is melted.
  9. Garnish with parsley, if desired, and serve warm.

Notes

  • Be sure to drain the cauliflower thoroughly to prevent excess moisture.
  • Monterey Jack or mozzarella cheese may be substituted for cheddar.
  • Store leftovers in the refrigerator for up to 4 days.