I love this recipe. Last time I made it, I was still experimenting with the mashed cauliflower, but I was a lot happier after the changes I made this time around. Last time I also used a 9×9 glass pan, it was gone too quickly, so I increased the recipe for a larger yield (Yay leftovers!). The vegetables used in the filling can change, depending on what’s available. This time I stuck some zucchini in there for the summer.
2 heads cauliflower
1/2 cup coconut milk
1 tbsp coconut butter
1 tspn coconut aminos
Steam the cauliflower, and then mash with a hand mixer with the remaining ingredients until well blended and the consistency of mashed potatoes. Set aside.
1 1/2 onions
5 cloves garlic
8 small heads baby Bok Choy
8 stalks or 1 whole heart celery
1 Japanese yam
2 lbs grass fed ground beef or bison
1 1/2 cups chicken broth
In a pan sautée the vegetables with some olive or sesame oil until they start to soften and are tender. Transfer them into the glass baking dish.
Saute your meat until browned, transfer into the baking dish with your vegetables, and stir together to combine. Add the chicken broth then top with mashed cauliflower and smooth. Bake in 350 degree oven for 30-40 min until cauliflower gets nice and golden brown.