Delicious Cauliflower Casserole

Ingredients

1 whole cauliflower (cleaned, cut & steam cooked or boiled)

2-3 cups ground beef

2 cups heavy cream/ whipping cream

1 cup mozzarella/ cheddar cheese

1 tablespoon dry parsley (garnish)

Spices for meat:

1 teaspoon of garlic powder, onion powder, black pepper, garlic powder, dry mint, dry parsley

2 teaspoons salt

1-2 tablespoons flour

Herbs to sprinkle on top of the casserole:

1 teaspoon dry mint, and dry basil

Rice

• For every one measure of the rice you add in two measures of water. So if you have one cup of rice you add to it two cups of water and you add salt to taste and 1-2 tablespoons of butter. No rice cooker needed at all, and I guarantee you’ll get soft, delicious rice cooked to perfection. I am using basmati rice because it is my favorite kind.

Method:

• Preheat your oven to 355 degrees Fahrenheit

• Wash, cut and steam cook and or boil a whole cauliflower

• Oil and or grease a casserole pan

• Place the cauliflower pieces around the pan and set aside

• Mix half of the spices, herbs, and flour with the ground meat, mix well until well incorporated

• Form meat into medium sized balls and place in the center of the pan, they can overlay each other but they should not overlay the cauliflower pieces (refer to the video to get a clear idea) It’s really all about the presentation

• Sprinkle some cheese on top of the cauliflower and meat, then all the whipping/ heavy cream

• Sprinkle the remaining portion of the shredded cheese and the herbs on top

• Cover with aluminum foil and let it cook until the meat balls and are soft and well done

• Once the meat balls are cooked, remove the aluminum foil and grill just until the cheese gets a nice golden brown color

• Remove from the oven, let it cool a bit, & serve it warm

• Bon appetite! This recipe goes well as a side dish with all kinds of dishes one of them is a rice dish, or any type of salad as well

Rice

• With this incredibly easy method you can cook perfectly moist rice in an ordinary cooking pan or sauce pan

• The rule of thumb is per one serving, cup, or any measure of rice for that you’d cook it in double the amount of water. To further clarify:

• One tablespoon of rice will need 2 tablespoons of water

• 1 cup of rice will require two cups of water

• One bowl of rice will require two cups of water and so on!

• You will need to wash your rice 3-4 times then transfer it to your cooking pan

• Add 1-2 tablespoons of butter and mix it in, add all your water, and salt

• Bring your pan to a full boil, then decrease the heat to minimum, cover the pan and let it cook until your left with a pot full of dry, and perfectly moist and soft rice!