You can contribute the fancy name of this dish to my husband but t really is a cauliflour mash recipe that has a nice spice to it!
1 large head cauliflower
1 ¼ cups low-sodium chicken or vegetable broth
1 lb ground beef (hormone free) or ground turke
1 small red onion, diced
1 garlic cloves, minced
½ green pepper, diced
½ red pepper, diced
1 tsp cumin
2 tsp dried oregano
1 tsp chili flakes
1 tsp smoked hot paprika
1 400ml can diced tomatoes
2 tsp balsamic vinegar
1. Preheat oven to 400F. Cut cauliflower into small florets. Spread onto a baking sheet with parchment paper. Drizzle with olive oil and season with sea salt and pepper. Roast for 20 minutes or until soft. Keep an eye on them so they dont burn. Add to food processor or blender with ¼ cup broth and combine until mashed. Set aside. *alternative you can mash with a potato masher if that is all you have
2. In a large skillet, cook beef/turkey over medium-high heat. Break up with a wooden spoon and cook until no longer pink, approximately 8-10 minutes. Transfer to a bowl and set aside.
3. In the same skillet, add onions, garlic and peppers. Cook for 3 minutes stirring frequently. Add in spices/herbs and cook for 1 minute. Add in beef/turkey, with remaining 1-cup stock, tomatoes and vinegar. Cook for 5-6 minutes until thickened slightly. Transfer to a baking dish and smooth out with a spatula.
4. Spoon cauliflower mixture puree over beef/turkey. Gently smooth out. Cover with foil and bake in the oven for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes, until top is slightly golden.
5. Serve this with a simple side salad and you have yourself an amazing, nutrient dense meal that is oh-so-satisfying!
If you’d like to freeze this dish to serve at a later time in the week, allow beef/turkey mixture to cool in pan before adding to baking dish. Once cooled, add to dish with cauliflower mash, cover with plastic wrap/foil and freeze. When ready to bake, preheat oven to 400F and bake for 45 minutes covered. Removed foil and bake an additional 15 minutes until golden brown and cooked through.
Lucy is a Registered Holistic Nutritionist and Personal Trainer with a thirst for good food, fitness, cats, travel and adventure!