Positively Paleo Pie (comfort food without the guilt!)
Preheat oven to 350°F
Savory bottom layer:
1.25 lbs ground meat (free range preferable)
½ medium onion, chopped
4 large garlic cloves, minced
1 medium carrot, shredded
1 medium zucchini, shredded (not peeled)
1 Tb extra virgin olive oil
1 - 1½ tsp Himalayan pink salt or Celtic grey sea salt
1 tsp chilii powder
½ tsp cumin
Mashed cauliflower topping:
2 small (or 1 large) cauliflower heads
5-6 large roasted garlic cloves*
½ - 1 tsp salt
Optional top layer:
½ cup shredded or crumbled organic, whole milk cheese (your choice!)
How to prepare bottom layer:
How to prepare cauliflower:
Assemble the pie:
*Roasted garlic cloves - done ahead of time.
Using a sharp knife, cut ¼ inch from the top of of a whole garlic bulb to expose the individual cloves. Place bulb (unpeeled) on top of a square of aluminum foil. Drizzle a bit of olive oil over the top of the bulb, just to moisten. Wrap the bulb with foil and bake in a preheated 400°F oven for 25 to 30 minutes, or until the cloves feel soft when pressed. Once cooled, the whole cloves should push out easily when pressed from the bottom.
Extra roasted garlic can be used on its own as a spread on bread, crackers, sandwiches, crispbread or veggies.
(and yes, roasting the garlic really does make a difference in the flavor - magic!)
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