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So, confession here, we LOVEEEEEEEEEEEEEEE cheese. Like it's an obsession. It's probably why we were able to transition into keto so easily. We also love potato, and in the beginning, we struggled to find alternatives to my loaded mash until I discovered how to make mash with cauliflower. Now, we always have the skeptics claim they hate cauliflower, but trust me, you gotta try BETT3R KETO's cauliflower mash, and even more so, their rendition on an all-time favorite comfort food, Shepherds Pie (Or if you're Latino, "Tambor de papa" or "Meat Pie" for the rest of ya.
So, this isn't completely traditional, and we have played around with many variations, but it's absolutely my favorite. So if you're a culinary traditionalist, please press the x at the top right of your screen now.
Ok, so for those still with me:
For starters, it combines (like stated above) 2 of my favorite foods, cheese and "mash". Then, it adds another fatty favorite of mine, BACON!!!!!!! Now, who doesn't love bacon? (Funny story, when I met my soon to be wife, she hated bacon. HATED bacon. I could never understand how someone could not like something so delicious. this story has an amazing ending where 5 years later, after much complaining and persuading from my end, I can come out and say she's a bacon lover!!!!! Glory be to the bacon Gods!!! )
To top it all off, we added two (Very thin) layers of cauliflower and cheese, sandwiched in the middle is delicious and fatty ground beef, all topped off by more cheese, sour cream and chives!
Servings: 8
2 LBS Ground Beef
1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
1 clove garlic minced
3 lbs cauliflower florets
4 garlic cloves
4 tbsp butter
1 tsp salt
1/4 tsp pepper
8 Ounces of grated or shredded cheddar cheese
4 Ounces of Parmesan Cheese
1 Cup of Cream Cheese
1/4 Cup of Heavy Cream
4 Ounces of sour cream
1 Lbs. chopped bacon
1 bunch of chives
In a large skillet over medium heat, brown the lamb and beef until cooked through, about 10 to 12 minutes. Using a slotted spoon, remove to a separate plate or bowl. Drain all but 1 tbsp fat from the pan and discard.
Return pan to heat and add onion, salt, and pepper. Cook until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Return ground meat to pan. Stir arrowroot starch into the wine and add to the pan. Cook until wine is mostly evaporated and juices have thickened, 4 to 5 minutes. Stir in chopped rosemary and remove from heat. Transfer filling to a 2-quart casserole dish.
Preheat oven to 400F.
Set a steaming basket into a large stockpot and add water to the bottom. Add cauliflower and garlic cloves and steam until cauliflower is very tender, 6 to 8 minutes.
Drain cauliflower well and transfer to a blender or food processor, along with the garlic cloves. Add butter, salt and pepper and blend until smooth (you may need to do this in batches, depending on the size of your blender or processor).
Spread over the filling in the casserole dish and sprinkle with cheese. Bake 20 to 25 minutes, until filling is bubbling and cheese is melted.
Turn broiler on high and broil 4 to 6 inches from heat for 3 or 4 minutes to brown cheese. Remove and let sit a few minutes before serving.
Recipe Notes
Serves 8*
Calories: 500
Total fat: 52g
Calories from fat: 295
Cholesterol: 115mg
Carbohydrate: 16g
Total dietary fiber: 6g
Protein: 30.05g
Sodium: 659mg
Please note that these are not exact recipes. We’re simply recounting and sharing our own experiences and nothing we express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. We do our best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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