Paleo Hamburger and Cauliflower Casserole

Paleo Hamburger and Cauliflower Casserole

Prep time: 30 minutes
Cook time: 1 hr
Serves: 4


1 large head organic cauliflower
2 lbs ground grass-fed beef
1 tblsp olive oil (or coconut oil)
1 small onion (chopped)
2 cloves of garlic (minced)
1 teaspoon cumin
½ teaspoon Hawaiian Sea Salt
pepper to taste
1/2 teaspoon dried Pasta Sprinkle herb mix (basically any mix of oregano, parsley, thyme, etc.)  whatever you like
½ cup coconut milk (I used Native Forest, unsweetened Organic Coconut Milk, Full Fat)
2 eggs
1/4 cup sliced almonds


Preheat the oven to 350 degrees.  
Blanch the cauliflower (al dente) and then remove it from heat, drain and set aside.  
Heat a frying pan to medium heat and add olive or coconut oil and sauté the onions and garlic (just a couple of minutes).  Add the ground beef and season liberally with salt and pepper, cumin, and oregano mix of herbs. Cook the beef and break up into small pieces with a spatula while cooking. When almost cooked through, remove the meat, onion, and garlic mixture and set aside. 
Beat the eggs and coconut milk together in a bowl. Add salt and pepper to taste.  
Break up the cauliflower into florets.  
In a casserole pan layer the meat mixture, then cauliflower, then beef mixture. Pour the egg mixture over the top and mix into the casserole. 
Sprinkle the top with the sliced almonds.  

Cover and bake for approximately 45 minutes.  Remove lid and bake for 15 minutes longer to brown the almonds. Remove and serve warm.  Yum!