Active Time: 10 MinsTotal Time30 Mins
Yield: 4
Cauliflower is an excellent source of Vitamin K—which keeps your bones strong!
Ingredients
- 1 pound 90/10 lean ground sirloin
- 1large egg, beaten
- 2 ounces sharp white Cheddar cheese, shredded (about 1/2 cup)
- 1/2 cup fresh bread crumbs
- 3 tablespoons grated red onion (from 1 small onion)
- 2 teaspoons grated garlic (about 3 garlic cloves)
- 1/2 cup no-salt-added ketchup, divided
- 3/4 teaspoon finely ground sea salt, divided
- 6 cups cauliflower florets (1 1/2-in. pieces) (from 1 2-lb. head)
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 teaspoon fresh lemon juice (from 1 lemon)
Nutritional Information
- Calories 399
- Fat 22g
- Satfat 9g
- Cholesterol 125mg
- Fiber 4g
- Protein 31g
- Carbohydrate 22g
- Sugars 12g
- Sodium 686mg
- Iron 4mg
- Calcium 173mg
- Calories 399
- Fat 22g
- Satfat 9g
- Cholesterol 125mg
- Fiber 4g
- Protein 31g
- Carbohydrate 22g
- Sugars 12g
- Sodium 686mg
- Iron 4mg
- Calcium 173mg
How to Make It
Preheat oven to 425°F. Combine ground beef, egg, cheese, bread crumbs, onion, garlic, 1/3 cup of the ketchup, and 1/2 teaspoon of the salt in a bowl; stir gently to combine. Shape into 4 loaves (each 4 inches long, 1 1/2 inches wide, and 2 inches tall). Place loaves on a rimmed baking sheet. Bake in preheated oven until a thermometer inserted in thickest portion of loaves registers 125°F, 8 to 10 minutes.
Toss together cauliflower, oil, paprika, and remaining 1/4 teaspoon salt in a bowl. Remove baking sheet from oven; arrange cauliflower on unused parts of baking sheet. Bake at 425°F, until loaves reach 160°F and cauliflower is tender and browned, 15 to 20 minutes.
Brush tops of loaves evenly with remaining ketchup. Sprinkle cauliflower with parsley and lemon juice, and serve immediately.
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