In a large saute pan with high sides, melt the butter and olive oil over medium/ high heat. Add the riced cauliflower and saute for 4-5 minutes.
Continue sauteing until the cabbage wilts down in the pan, and all the flavors have combined (approximately 10 minutes).
Remove the cabbage mixture to a large bowl and set aside.
Preheat oven to 350 degrees.
In the same large skillet, brown the ground beef over high heat until no pink remains. Stir in the remaining salt and pepper.
Add the browned beef to the bowl with the cabbage mixture and stir to combine.
Spray the casserole dish with the olive oil spray and spoon the cabbage/beef mixture evenly into the dish.
As a time saver, this casserole can be made ahead and refrigerated before baking and serving.
If refrigerating, make sure you bring the casserole to room temperature before baking or increase the baking time by half.
tools and equipment:
large casserole dish, large skillet, chef's knife, cutting board, food processor, large bowl, wooden spoon or spatula, measuring spoons, measuring cups