Paleo Cauliflower Recipes

Paleo Cauliflower Cottage Pie Recipe [Dairy-Free, Autoimmune-Friendly]

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Entree, Dinner
  • Cuisine: British


  • 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)


  1. Preheat the oven to 350 F (175 C).
  2. Boil the cauliflower florets until they’re soft. Drain well.
  3. 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.
  4. 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.
  5. Stir in the tomato paste and parsley. Season with salt and pepper, to taste.
  6. Pour the cooked beef mixture into a large baking dish (9-inch x 9-inch (23cm x 23cm) or a large oval dish).
  7. Scoop the cauliflower mash on top and smooth it out.
  8. Bake for 30 minutes.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 507
  • Sugar: 7 g
  • Fat: 40 g
  • Carbohydrates: 16 g
  • Fiber: 5 g
  • Protein: 22 g