This keto and low carb hamburger casserole is warm, filling and so satisfying easy weeknight dinner that you can prepare ahead of time and then bake when you come home from work and even great as a leftover!
Preheat the oven to 350 degrees.
Cut the cauliflower into florets and discard the core, then cut the cauliflower into even smaller and more uniform pieces.
Place a steamer pot over medium heat with a few inches of water, add the cauliflower into the top and season with salt.
Steam the cauliflower until aldente (barely cooked) and then remove it from heat and set aside uncovered.
Place the ground beef in a frying pan over medium heat and season liberally with salt and pepper, cumin, paprika, and oregano.
Break up the beef into small pieces with a spatula while cooking.
When the meat is mostly cooked remove it from the heat and set aside.
Beat the eggs, cream and broth together with a pinch of salt and pepper in a bowl.
In a casserole pan layer the cauliflower and ground beef until it is used up.
Pour the egg mixture over it, making sure the meat and cauliflower is covered.
Bake the casserole for 40 to 45 minutes until the center is set.
Add the sliced almonds and broil for 2-3 minutes.
Let it cool for 5 minutes then serve and enjoy.