Ingredients
For the topping
- 1 large (680 grams) head cauliflower & cut into 2-inch florets or 2-12oz cauliflower steamer bags pre-cut
- 1 tablespoon olive oil
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
For the filling
- 1 pound lean ground bison
(*may also use 96/4 ground beef or 93/7 ground turkey)
- 1 tablespoon olive oil
- 1 1/2 cups cremini mushrooms, sliced
- 1 medium onion, chopped
- 1 large carrot, finely chopped
- 1 heaping tablespoon tomato paste
- 3/4 teaspoon dried thyme
- 1 1/2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce or liquid aminos
- Black pepper, as needed to taste
- 1/4 cup Parmesan cheese, finely shredded
Directions
For the topping
Steam the cauliflower over boiling water until very tender, 10–12 minutes. Drain and place in a food processor. If using the steamer bags, follow directions and place in food processor.
Add the olive oil, nutmeg and salt, and process until smooth.
Set aside.
For the filling
Preheat the oven to 400°F. Heat a large oven-proof sauté pan sprayed with cooking spray over medium-high heat. Add the meat of choice and cook, breaking up meat with a spatula, until browned, 5 minutes. Drain and set aside.
Return the sauté pan to medium-high heat and add the oil. Add the mushrooms, onions, carrots and thyme and sauté, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook until it begins to brown, 1 minute.
Add the broth and meat and reduce heat to medium low. Simmer uncovered, stirring occasionally, until thickened slightly, 3 minutes. Season with pepper to taste.
Remove the pan from heat. Gently spoon the cauliflower over the bison mixture. Sprinkle with the cheese. Bake until bubbly around the edges, 20 minutes. Switch on the broiler and broil until the topping is lightly browned (2 minutes), if desired.
Serves: 4 | Serving Size: 1/4 of the recipe
Nutrition (per serving):
Calories: 375; Total Fat: 17.4g; Carbohydrate: 22.7g; Protein: 33.5g
*Macros may vary based on brands & ingredients used
