[I left out a few steps when I first posted this…if you DL’d the original post, you’ll want this version instead, sorry!]
INGREDIENTS
1 head cauliflower
1-2 TBSP Olive Oil
1/4 tsp white pepper (optional)
5 oz soft garlic/herb cheese (Boursin or Allouette or similar)
1/2 cup grated Parmesan (not the stuff in the can)
1 1/2 – 2 pounds ground beef
1 onion, chopped
2 ribs celery, chopped
1/2 small can tomato paste
1 1/2 cups stock (beef or chicken, substitute water if you’re cheap or lazy)
SEASONING BLEND
1 bay leaf
2 TBSP fresh, chopped rosemary (1 tsp if dried)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp white pepper
2 tsp minced garlic
1 teaspoon ground allspice (optional)
PREPARATION
Preheat oven to 400°F.
Cut cauliflower into florets and place in large pot with half the stock; bring to a boil. Lower the temp, and cover. Cook for 10-15 minutes or until cauliflower is very soft, then puree with a potato masher and thoroughly mix in both cheeses. Set aside.
Brown meat in a large skillet; add seasoning blend, onions, and celery. Cook, stirring frequently, until vegetables are translucent and tender. Add tomato paste and remaining stock. Cook until filling thickens slightly. Remove bay leaf.
Transfer meat to a casserole dish and top with even layer of cauliflower purée. Add some texture to the topping with a wooden spoon (this will promote selective browning which looks cool).
Bake the casserole 25-30 minutes or until golden brown on top and bubbly at edges.
