Beef and Cauliflower Foil Packets Slow Cooked

Beef and Cauliflower Foil Packets Slow Cooked. My Secret to Getting My Brother to Eat Veggies
My brother says he doesn’t like vegetables. But there’s one special way to cook them that makes him say “yes please!” It is very easy to make and smells really good while cooking.
I use ground beef and cauliflower wrapped up in foil packets. The foil keeps everything together like a little present. When the meat cooks, the cauliflower gets all the yummy flavors from it. It’s like magic!

Servings: 4

Ingredients

• 1 1/2 lbs. lean ground beef
• 4 c. small cauliflower florets (approx. 1 medium head, bite-size)
• 1 (1.0 oz.) pkg. dry onion soup mix
• 1/4 c. Worcestershire sauce
• 1/2 tsp. black pepper (optional; use for topping)

Beef and Cauliflower Foil Packets: Directions

1. Start by tearing 4 large sheets of heavy-duty aluminum foil, about 12-14 inches in length. Crimp up the edges slightly so that the juices will not be leaking out during cooking. Lay down foil sheets with their shiny sides inwardly facing.
2. To a large mixing bowl, add ground beef, onion soup mix and Worcestershire sauce. With clean hands or utensils, combine the ingredients thoroughly, distributing spices evenly among the ground beef.
3. Next, divide the seasoned ground beef mixture into 4 equal portions. Form each portion into patty/mound shape and set in the middle of each of your foil sheets.
4. On top of each portion of meat, add 1 cup of cauliflower florets, making sure to press a couple of florets between the sides of ground beef and others. This way you will ensure that cauliflower absorbs flavor and juices while cooking.
5. If desired, sprinkle a tiny amount of black pepper onto the top of cauliflower florets. Do not overdo as flavors will already have enough complexity from onion soup mix and Worcestershire sauce.
6. Fold each of your foil sheets in half over your meat and vegetables and press to form a packet tightly sealed from all sides. Crimp and fold the ends together to further ensure a tight seal without any gaps.
7. Place all 4 packets in the bowl of a 5-7 quart slow cooker. It is okay if they partially overlap each other but try to spread them evenly.
8. Cover the slow cooker with its lid and leave to cook on LOW setting for 5-6 hours or on HIGH for 2 1/2 – 3 hours until beef becomes completely cooked and cauliflower becomes tender when pierced by a fork.
9. When ready, lift the foil packets from the slow cooker using a pair of tongs and place each one in a plate or shallow dish. Leave them to rest for a minute or two to allow excess steam settle.
10. Carefully open the packet towards you in order to release the steam safely. If desired, sprinkle a tiny amount of black pepper on top before serving. You may serve right from the foil or pour beef and cauliflower on plates and season with some juice left from slow cooker.