Preparation time: 20 minutes Cooking time: 50 minutes Servings: 6

Ingredients

• 4 tbsp (0.25 cup) olive oil

• 16 oz (454 g) grass-fed ground beef

• 0.5 cup celery, chopped (approx. 2.6 oz / 75 g)

• 0.25 cup yellow onion, chopped (approx. 1.4 oz / 40 g)

• 3 garlic cloves, minced

• 1 cup tomatoes, chopped (approx. 6.3 oz / 180 g)

• 24 oz (680 g) riced cauliflower, cooked and well drained

• 1 cup shredded cheddar cheese (approx. 4 oz / 113 g)

• 0.25 cup shredded Parmesan cheese (approx. 1 oz / 28 g)

• 1 cup heavy cream (approx. 8.4 oz / 238 g)

• 1 tsp (approx. 0.33 tbsp) dried thyme

Directions

1. Preheat your oven to 350ºF (177°C).

2. Heat the 4 tbsp of olive oil in a large nonstick wok or skillet over medium heat.

3. Add the ground beef, chopped celery, chopped onions, and minced garlic. Cook for about 8–10 minutes, breaking up the beef, until it is browned and the vegetables are tender.

4. Remove the wok from the heat and carefully drain any excess grease.

5. Immediately stir in the 1 cup of chopped tomatoes.

6. Transfer this meat and vegetable mixture into a 10×7-inch casserole dish, spreading it out evenly.

7. In a food processor, add the 24 oz of cooked and drained riced cauliflower, 1 cup of cheddar cheese, 0.25 cup of Parmesan cheese, 1 cup of heavy cream, and 1 tsp of dried thyme.

8. Pulse the food processor until a mixture resembling mashed potatoes is formed.

9. Spread the cauliflower “mash” mixture evenly over the meat layer in the casserole dish.

10. Bake in the preheated oven for about 35–40 minutes, or until the top is golden brown and the filling is bubbly.

11. Remove the casserole dish from the oven and let it cool slightly for about 5-10 minutes before serving.

12. Cut into desired sized pieces and serve.

Nutrition (per serving)

• Calories: 404

• Net Carbs: 5.7 g

• Total Fat: 30.5 g

• Saturated Fat: 13.4 g

• Cholesterol: 100 mg

• Sodium: 274 mg

• Total Carbs: 9.2 g

• Fiber: 3.5 g

• Sugar: 4 g

• Protein: 24.5 g