Ingredients
The following ingredients have 6 Servings
- 1 large or 2 small heads cauliflower
- trimmed of greens and root
- 1/2 to 3/4 cup chicken stock
- Olive oil
- for drizzling plus 2 tablespoons
- Salt and pepper
- 1 5.4-ounce Boursin cheese or 5 to 6 ounces soft garlic-herb cheese
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 pound cremini mushrooms
- chopped
- 2 pounds ground lamb or beef
- 1 fresh bay leaf
- 4 tablespoons rosemary
- finely chopped
- 1 onion
- chopped
- 2 ribs celery
- chopped
- 4 cloves garlic
- chopped
- 1 teaspoon ground allspice
- 2 tablespoons tomato paste
- 1 to 1 1/2 cups lamb stock (such as Whole Foods brand) or additional chicken stock
- if using lamb or beef stock
- if using ground beef
- 1 cup shredded cheddar cheese
Instruction
- Preheat oven to 400°F
- Place cauliflower in a Dutch oven with stock; bring to boil
- Add drizzle of olive oil, season with salt and pepper, cover pot and cook until very tender
- Mash then purée with an immersion blender with the Boursin and Parm cheese
- Reserve
- Heat a large, cast-iron or deep skillet over medium-high heat
- Add oil and when hot, add mushrooms and brown
- Add meat and brown and crumble; add bay, rosemary, onions, celery, garlic, allspice, salt and pepper
- Partially cover and sweat vegetables 7-8 minutes
- Add tomato paste and stir 1 minute then add stock and reduce heat to simmer to thicken a bit
- Transfer meat to a casserole dish and top with even layer of cauliflower purée
- Top with cheddar cheese
- Bake the casserole until golden brown on top and bubbly at edges
