1 14 oz can no salt added diced tomatoes with their juice
¾ cup 2% milk shredded cheddar cheese
1 tsp chopped fresh oregano for garnish (optional)
Instructions
Preheat oven to 375 degrees F.
Cut the onion in half lengthwise. Then slice each half thinly so you end up with semicircular slices. Then cut the slices in half. (So you end up with 1-2 inch long pieces.)
Sauté onions in 1 Tbsp oil until soft and translucent.
Push onions to edge of pan and add ground beef plus salt through dried oregano.
Cook about 6 min. It can still be a bit pink – it will cook in the oven.
Remove from heat and mix in the tomatoes with their juice.
Toss the cauliflower with the beef mixture in a 13” x 9” casserole.
Cover with aluminum foil and bake 20 minutes.
Uncover and sprinkle with cheese.
Bake another 15 minutes, uncovered.
Garnish with fresh oregano if desired.
Recipe by Savory Nature at http://savorynature.com/2013/10/01/cheesy-beef-and-cauliflower-casserole/