Light Escondidinho with Ground Beef and Cauliflower Mash
Here is my lighter take on a beloved Brazilian classic: an escondidinho where silky cauliflower stands in for mashed potatoes, with no butter or cream in sight. Lean ground beef simmers gently with tomato, onion and garlic, then the whole dish bakes to a golden finish. Comforting, generous and surprisingly light — perfect for a weeknight dinner.
🛒 Ingredients
1 servings
- 1 whole cauliflower (about 1¾ lb / 800 g)
- 2 tablespoons light soft cheese (ricotta or requeijão light)
- ¾ cup skim milk
- 1½ lb (700 g) lean ground beef
- 1 cup homemade or light tomato sauce, no added sugar
- 1 onion
- 2 garlic cloves
- Salt, pepper and seasonings to taste
- Optional: a few slices of light cheese (fresh minas or light mozzarella)
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Directions
- 1
Break the cauliflower into small florets and boil in salted water until very tender, almost falling apart, about 15 to 20 minutes.
- 2
Drain well, then mash with a fork while still hot.
- 3
Blend the skim milk with a first handful of mashed cauliflower, then add the rest little by little until you have a smooth purée.
- 4
Stir in the light soft cheese, season with salt and blend one last time: the purée should be silky and creamy.
- 5
In a skillet, soften the finely chopped onion and garlic in a splash of water, with no added fat.
- 6
Add the ground beef and seasonings, and cook, stirring, until the meat is nicely browned.
- 7
Pour in the tomato sauce and let it simmer for 5 minutes over low heat.
- 8
Spread the meat over the bottom of a baking dish, cover with the cauliflower purée and smooth the top with a spatula.
- 9
Optional: scatter light cheese slices on top for an even richer gratin.
- 10
Bake for 15 minutes at 400 °F (200 °C), then broil for 2 minutes to brown the top.
💡 Chef's Tip
The secret is cooking the cauliflower really well: the softer it gets, the creamier the purée turns out without any butter. You can make the dish a day ahead and reheat it in the oven — it is even better — and it freezes beautifully in portions.
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