- 1.5 head of cauliflower (600 g), broken into florets
- 3 Tablespoons of ghee (45 ml), melted (use coconut oil for AIP)
- 1/4 cup of coconut oil (60 ml), to cook the ground beef with
- 1 medium onion (110 g), finely chopped
- 1.5 lbs of ground beef (675 g)
- 4 carrots (200 g), finely chopped
- 6 stalks of celery, finely chopped
- 8 cloves of garlic, minced
- 2 Tablespoons (30 ml) tomato paste
- 4 Tablespoons of fresh parsley (4 g), finely chopped
- Salt and pepper, to taste (omit pepper for AIP)
- Preheat the oven to 350 F (175 C).
- Boil the cauliflower florets until they’re soft. Drain well.
- Place the florets along with the ghee into a food processor or blender to make the mash (make sure it’s creamy and not watery). Add salt to taste.
- Cook the ground beef in a large skillet in the coconut oil. Add in the onions, carrots, celery, and minced garlic. Cook until the beef is browned and no liquid remains in the pan.
- Stir in the tomato paste and parsley. Season with salt and pepper, to taste.
- Pour the cooked beef mixture into a large baking dish (9-inch x 9-inch (23cm x 23cm) or a large oval dish).
- Scoop the cauliflower mash on top and smooth it out.
- Bake for 30 minutes.
All nutritional data are estimated and based on per serving amounts. Net Carbs: 11 g
- Calories: 507
- Sugar: 7 g
- Fat: 40 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 22 g