Servings: 6 servings
Calories: 482kcal
Ingredients
- 1 1/4 pounds carne seca (Brazilian dried salted beef) desalted, cooked and shredded (about 4 cups)
- 2 tablespoons butter for the filling
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 ripe tomato chopped
- 2 tablespoons chopped parsley and scallion
- 1 large head cauliflower cut into florets (about 1 2/3 pounds)
- 4 ounces cream cheese
- 2 tablespoons butter for the mash
- 1/2 teaspoon fine salt
- 1 1/2 cups shredded mozzarella
- 1/3 cup grated Parmesan
Instructions
- The night before, soak the carne seca in cold water in the refrigerator, changing the water 3 or 4 times. The next day, simmer it in fresh water until very tender, about 1 hour (or 30 minutes in a pressure cooker). Drain, cool and shred, discarding any gristle.
- Melt 2 tablespoons of butter in a skillet over medium heat. Cook the onion for 5 minutes, add the garlic and tomato and cook for 5 minutes more. Stir in the shredded beef and herbs and cook for 3 minutes. Taste before adding any salt.
- Steam or boil the cauliflower until very soft, about 12 minutes. Drain well, then let it steam dry in the colander for 5 minutes.
- Purée the cauliflower in a food processor with the cream cheese, 2 tablespoons of butter and the salt until completely smooth.
- Heat the oven to 400°F (200°C). Spread the beef in a 9 by 13-inch baking dish, cover with the cauliflower mash and sprinkle with the mozzarella and Parmesan.
- Bake for 20 to 25 minutes, until bubbling and golden. Rest for 10 minutes before serving.
Notes
Desalting the carne seca properly is the most important step; taste a small piece after soaking and soak longer if it is still very salty. Drain the cauliflower thoroughly, because a watery mash will make the casserole loose. If you cannot find carne seca, use slow-cooked shredded beef chuck seasoned with salt.
Chef's Tip: Run the broiler for the last 2 minutes to get the cheese spotty and brown, the way Brazilian restaurants serve it.
Keto Swap: The traditional topping is a purée of macaxeira (manioc), which carries roughly 35 grams of carbs per 100 grams. Cauliflower blended with cream cheese gives the same creamy layer for a small fraction of the carbs.
Success Tip: Bake it in individual ramekins for a dinner party, or make a version with leftover shredded chicken for children who prefer milder flavors.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 482kcal | Protein: 33g | Fat: 35g | Fiber: 3g
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