Ingredients

Base

• 2 pounds ground beef
• 2 cloves(s) garlic
• 2 Tbsp chopped fresh rosemary
• 1/2 chopped onion
• 1 tsp sea salt
• 1 tsp pepper
• 2 Tbsp coconut flour
• 1/2 cup low-sugar red wine

Topping

• 1 cauliflower about 1 pound
• 2 cloves(s) garlic
• 1/4 cup lactose-free cream cheese or coconut cream if paleo
• 3 Tbsp butter, clarified butter or ghee
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 cup shredded Swiss cheese or other naturally lactose-free cheese such as Gouda, Gruyère, Emmenthal or aged cheese - omit for paleo

Guidelines

• Preheat the oven to 205 C/ 400 F.

Base

• In a large skillet, cook the ground beef until it loses its pink colour, about 12 minutes. Sprinkle the meat with ground rosemary, once cooked the rosemary allows an anti-inflammatory action (see this article for more details). Once cooked, transfer the meat with a slotted spoon to a baking dish.
• In the same pan, add the garlic, onion, salt and pepper to the meat fat. When the onion is blanched, add the coconut flour and mix well. Then add the red wine and simmer to reduce the liquid by half. Transfer this mixture to the meat.

Topping

• In a steamer (or in a metal mesh strainer placed on a pot with a lid containing a little water), place the cauliflower florets and garlic cloves. Steam for 8 minutes to make the cauliflower really tender.
• Drain the cauliflower and garlic before purée in a blender or food processor. Add the filling ingredients: cream cheese, butter, salt and pepper. Mix.
• Pour the cauliflower purée over the beef, then sprinkle with the Swiss cheese on top. Bake for 30 minutes. The oven temperature can be increased to grill the cheese a few minutes before the end of cooking. Remove from the oven and serve with olive oil greens.

Portions: 6

Net Carbs: 6g

Protein: 35g

Fat: 42g