If you don’t have (or like) zucchini or carrots, sub in parsnips or broccoli — or other firm, fibrous veggies you have on hand. Amron also recommends using grass-fed or pastured meats and butter whenever possible. Read more about how this Portlander feeds her family in the November 2017 edition of PDX Parent.
2 medium sized zucchini
2 large carrots
1 celery stalk, optional
5 tablespoons solid cooking fat*, divided
1 small yellow onion, chopped
1 pound ground beef
1 pound ground pork
3 1/2 teaspoons salt, divided
¼ teaspoon garlic powder
1/2 teaspoon black pepper, divided
3 cups boiling water
1 cauliflower, cut into florets
½ cup butter
Optional: salt, dried chives/herbs, and smoked paprika for garnish
* Solid cooking fats Amron recommends for health purposes include refined coconut oil and avocado oil, and animal-based saturated fats such as grass-fed beef tallow, pastured pork lard, duck fat (delicious!), and chicken schmaltz.
- Prepare the veggies: mince the zucchini, carrots, celery and any other vegetables you’re using in a food processor to reach a texture similar to rice.
- Heat a large skillet over medium-high heat, then melt 3 tablespoons solid cooking fat. Add chopped onion and minced veggies and saute about 5-7 minutes, stirring frequently, until onion is translucent.
- Transfer veggies from the pan to a heat-safe dish, and set aside.
- Place skillet back over medium-high heat and melt 2 tablespoons solid cooking fat. Add the ground meats, 1 teaspoon salt and black pepper to taste, and sauté until cooked through.
- Turn off heat, and return the cooked veggies to the pan. Mix well with the meat, season to your taste, and set aside.
- In a large soup pot, bring water and 2 teaspoons salt to boil. Add cauliflower florets, cover with a lid, and let boil for 7 to 10 minutes, until tender and soft when pressed with a fork.
- Drain well and transfer the cauliflower to a food processor. Add butter, salt, pepper, and blend until smooth, like whipped potatoes. (Unlike potatoes, there is no risk of over-blending.) Add ½ teaspoon salt and ¼ teaspoon pepper, or to taste. In a casserole dish, spread the meat-veggie mixture in an even layer on the bottom. Drop scoops of cauliflower evenly across the top. Stop here or spread to cover meat completely. Optional: sprinkle salt, dried chives and smoked paprika on the very top for garnish.
- No baking required, but, if desired, bake at 350˚ F until warm all the way through. It should take about 20-30 minutes.