- 2 tbsp olive oil
- 5 cloves garlic, minced
- 8 oz beyond beef
- 3 small tomatoes, chopped
- 2 cups cauliflower florets
- 2 cups kale, chopped
- 1 tbsp flour
- 1.5 cups whole milk
- 1 tsp chipotle or chili powder
- 1 tsp garlic powder
- 1 cup shredded cheddar cheese
- 6 oz of fresh pasta
Preheat oven to 350* In a pan, head olive oil and garlic until fragrant, then add beef. Break up beef with your spatula as it cooks. Once browned, add in tomatoes, cauliflower, and kale, cooking until softened. Sprinkle with flour, mix until combined. Pour in milk, and bring to a simmer, allowing the sauce to cook until thickened. Once it’s thickened, remove from heat, stir in spices and salt and pepper to taste. Stir in cheese. Transfer to a baking dish (I used a 12” x 8”) and bake for 40 minutes or until golden and bubbly.