Ingredients:

  • 1 lb Lean Ground Beef (80/20 or 90/10)
  • 1 large head of Cauliflower (approx. 2 lbs), cut into bite-sized florets
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 2 cloves Garlic, minced
  • 1 cup Low-Carb Marinara Sauce (no sugar added)
  • 1 tsp Dried Oregano
  • 1/2 tsp Crushed Red Pepper Flakes
  • 2 cups Shredded Mozzarella Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 2 oz Pepperoni slices (approx. 30 slices)

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper directly on a large rimmed baking sheet.
  2. Spread cauliflower in a single layer and roast for 15-20 minutes until the edges are golden-brown and moisture has evaporated.
  3. While cauliflower roasts, brown the ground beef in a large skillet over medium-high heat. Drain excess fat (accounting for approximately 25% fat loss).
  4. Add minced garlic, low-carb marinara sauce, dried oregano, and red pepper flakes to the skillet. Simmer for 5 minutes.
  5. Transfer the roasted cauliflower into a 9x13 inch casserole dish. Pour the meat sauce mixture over the cauliflower and spread evenly.
  6. Top with shredded mozzarella, grated parmesan, and pepperoni slices.
  7. Return the dish to the oven and bake for an additional 10-15 minutes until the cheese is bubbly and the pepperoni is crisp.