May 09, 2014
42 Blocks Protein42 Blocks Fat21 Blocks CarbFor the “Potatoes”20 cups chopped Cauliflower- 10 Block C5 cloves garlic2 cups chicken stocksalt and pepper2 TBS plus 2 tsp of grass fed butter- 24 Block FFilling2 TBS olive oil- 18 Blocks F2 cups diced onions- 3 Blocks C1 cup diced celery- 1/2 Block C1 1/2 cups diced carrots- 3 Blocks C1/4 cup plus 2 TBS tomato paste 3 Blocks C1/2 cup chestnut flour 4 blocks C1/2 cup chicken stock4 pounds of ground meat. I used 1/2 dark, 1/2 white turkey breast fresh ground from Whole Foods. 42 Blocks PCombine cauliflower, chicken stock and a generous amount of salt in a big pot. Cook on low stirring often to make sure it doesn’t burn. When it is soft and very tender drain in a colander for a few minutes to make sure all the extra water and moisture drains out. While draining add butter and diced garlic to pot. As soon as the garlic starts to cook remove from heat. Puree garlic butter and cauliflower in batches until it is thick and creamy.Once the cauliflower starts cooking get a big dutch oven smoking hot. Add oil. Once hot add onions, celery, salt and pepper. Cook on medium stirring often until the veggies turn soft. Add carrots. Continue cooking for 3 minutes or until the carrots start to soften. Add burger and salt and pepper. Keep breaking up the meat as it cooks so it doesn’t taste like boiled meat. When it is about 75 percent cooked add the tomato paste, chestnut flour, and chicken stock. Stir until cooked and a thick gravy has formed. Salt and pepper to taste.Divide meat between 2 large casserole dishes. Top it off with your Cauliflower potatoes. Bake at 350 for 30 minutes or until hot and bubbly.
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