Ingredients:

  • 2 large heads of cauliflower (900g), cut into small florets
  • 4 tbsp (56g) Grass-fed butter or Ghee
  • 1/4 cup (60ml) Heavy cream
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 tsp (5g) Sea salt
  • 1/2 tsp (2g) Cracked black pepper
  • 1.5 lbs (680g) Ground lamb or lean Ground beef
  • 1 medium yellow onion (110g), finely diced
  • 2 cloves garlic, minced
  • 1 cup (150g) Diced celery and radishes
  • 1 tbsp (15g) Tomato paste
  • 1/2 cup (120ml) Beef bone broth
  • 1 tbsp Fresh rosemary, minced
  • 1 tbsp Fresh thyme, leaves stripped
  • 1 tbsp Avocado oil

Instructions:

  1. Boil 900g cauliflower florets in salted water for 12 minutes until tender.
  2. Drain the cauliflower and return it to the hot pot for 2 minutes. Note: This dries out the excess steam.
  3. Blend the cauliflower with 56g butter, 60ml heavy cream, and half the salt until silky and smooth.
  4. Sauté 110g diced onion in 1 tbsp avocado oil until translucent and fragrant.
  5. Brown 680g ground meat with the garlic, 150g celery, and radishes until no pink remains.
  6. Stir in 15g tomato paste and 120ml bone broth, scraping the bottom of the pan.
  7. Simmer the meat mixture for 10 minutes until the liquid reduces to a thick glaze.
  8. Fold in the minced rosemary and thyme, then transfer the mixture to a baking dish.
  9. Spread the cauliflower mash over the meat and sprinkle with 50g Parmesan cheese.
  10. Bake at 200°C for 20 minutes until the top is golden and crackling.