Today’s post is a celebration (yes, I’m still celebrating) our awesome collaboration with US Wellness Meats. We’re so excited to be their featured chefs of the month, and this is one of the recipes we prepared for the honor. This was first born as something to bring along to the Paleo Parent‘s for a get together, and since grew into a delicious casserole. I think my favorite thing about this is that there’s enough flavor to enjoy it, but if you like to slather things in hot sauce (like I do), you can do so without fear.
If you’re in the small realm of people who haven’t already stumbled upon US Wellness Meats, be sure to take a moment to check out their offerings. I’m especially fond of their sugar free beef franks, sugar free bacon, and the whole rabbit. Also, if you can rack up 40 pounds of stuff, you get a discount. We always wait until our freezer is empty and then go to town. So worth it. Anyways, enough with that and on with the food!
1 head of cauliflower, mashed with 6 cloves garlic
1 sweet potato, hashed
2 tomatos, diced
3 avocado, diced
1/4 head lettuce, diced
1 14oz can sliced black olives
2 lbs 85% grass fed ground beef
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp oregano
1/2 tsp smoked paprika
1/2 Tbsp cumin
1 tsp salt
1 tsp pepper
1/4 tsp chipotle chili powder
Chop cauliflower into pieces. Steam head of cauliflower until soft (about 10 minutes)
Meanwhile season meat in a skillet with spices (chili powder, garlic powder, cayenne pepper, oregano, smoked paprika, cumin, chipotle chili powder, salt, and pepper) until browned.
Mash garlic into cauliflower while allowing meat to rest. We used this masher and it was surprisingly effective.
Sauté hashed sweet potato in fat/seasonings left over from sautéing the ground beef.
Prep olives, tomatoes, lettuce, and avocado into diced pieces.
Layer in a serving bowl: meat, cauliflower, sweet potato, lettuce, black olives, avocado, and tomato.
Scoop out into a bowl, and enjoy!
Would love to see a “print” option here for a printable version of your recipe, not 10 pages!
Wow; great call out! We’ll have to do some investigation as to how to best make that happen but we’ll certainly look into it. Thanks!
Made this tonight, big hit with my kids making this again, and yes print option would be a great idea.
I just made this for dinner tonight. Very good! But since there is only the two of us, we were wondering how we would warm this up. Maybe scoop out the lettuce through the tomatoes.
Probably. We didn’t bother to reheat it. We simply enjoyed it cold. 🙂
This looks so delicious. It reminds me of being a vegan without missing the meat!
Loved this! Very flavorful and it surprised me how delicious the mix of ingredients was. The garlic and cauliflower mix was the tastiest!
I haven’t made this yet, but I agree with the printability comment. Some other pages might show all the steps like you have done, but then they have a concise listing of the recipe ingredients & steps at the end. Then I can just copy that to a file and print it out.
Thanks, Pat. This is something we’re working on improving and will happen moving forward; also working to do so for past recipes.
This was delicious! I loved the cauliflower, sweet potato combo. We did vegetarian refried beans in place of the meat though and it was still good.
Oh, that was just yummy! Just finished dinner with this layered casserole! My only tweak was to sauté diced onion, green pepper and red pepper to the ground beef. I left it deconstructed, so that it will be easy for leftovers. Quite the hit at my house. Thank you!
I’m planning on making this tonight after finding it on Pinterest! Just wondering how many does it serve? Thanks
Very good. I did sauté onions in with the beef, and added a couple stalks of leftover asparagus to the cauliflower (otherwise they would have become a science project in the back of the fridge – and me with no kids to blame it on). Tweaked the spices by adding more to each serving I took, but that is just personal taste. Thanks for the recipe!