Ingredients
The following ingredients have 4 Servings
- 1 head cauliflower, (cut into florets)
- 2 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup cheddar or Parmesan cheese, (shredded)
- salt and pepper, (to taste)
- 2 tablespoons olive oil, (extra virgin)
- 1 small onion, (finely chopped)
- 1 cup celery, (chopped)
- 2 cloves garlic, (minced)
- 2 medium carrots, (diced)
- 1 1/4 lbs ground chicken, (or lamb or turkey)
- 2 tablespoons flour, (or gluten-free flour blend)
- 3/4 cup chicken broth
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 tsp dried thyme
- 2 tablespoons parsley, (fresh, chopped)
- salt and pepper, (to taste)
- 1 cup frozen peas
- 1 cup frozen corn
Instruction
- Begin by preparing the mashed cauliflower crust. Steam or boil the cauliflower until tender, then drain it. Pat the florets dry with a paper towel or clean cloth and set them aside. This step helps to prevent a soggy crust.
- In a large heavy-bottomed pot or deep skillet, sauté onions, garlic, celery and carrots until beginning to soften, about 5 to 7 minutes.
- Next, add the ground meat to the pot and cook, stirring until browned. Sprinkle with flour to thicken slightly.
- Stir in the broth, tomato paste, parsley, bay leaf and salt and pepper. Bring to a boil, then let simmer for 10 minutes or so while you prepare the cauliflower crust.
- Transfer the cooked cauliflower florets to a food processor and process until finely chopped. Add sour cream, butter and half the grated cheese and process until smooth and creamy.
- Add the frozen peas and corn to the meat filling. Give it a good stir to combine. Remove the bay leaf.
- Spread the meat mixture in a 9 x 13 inch baking dish (or two smaller dishes). Top with mashed cauliflower. An offset spatula works well for this task. Sprinkle with remaining grated cheese.
- Bake at 400°F. for 20 - 25 minutes or until the cauliflower topping is golden and the filling is bubbly. If you like a darker topping, pop the dish under the broiler for 2 - 3 minutes. Serve warm.
