Low Carb Reuben Style Cauliflower Casserole with Pastrami Meatballs
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
1 head of cauliflower, cut into florets
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons pickle relish
1/4 cup grated Parmesan cheese
For the Pastrami Meatballs:
1 pound ground beef or turkey
3 ounces pastrami, finely chopped
2 tablespoons Worcestershire sauce
Directions
Preheat oven to 375°F. In a medium bowl, combine the ground beef or turkey, pastrami, Worcestershire sauce, garlic, smoked paprika, salt and pepper. Mix until combined. Form into small meatballs and place on a baking sheet lined with parchment paper. Bake for 15 minutes or until cooked through. Meanwhile, in a small bowl mix together the Parmesan cheese, pickle relish, Dijon mustard, mayonnaise, smoked paprika, onion powder and garlic until combined. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook for 5 minutes or until lightly browned and tender-crisp. Remove from heat and season with salt and pepper to taste. Grease an 8x8 inch baking dish with cooking spray or butter and spread half of the cauliflower in the bottom of the dish in an even layer. Top with half of the Pastrami Meatballs then spread half of the Parmesan mixture over top evenly followed by half of.
