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1
topping: rough cut large pieces of cauliflower, place on parchment-lined pan, spray with oil, roast for 20-30 minutes at 400F until golden
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2
partially caramelize the onions in EVOO and then mix in the pork
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3
when heated through, add in the butternut squash and the carrot slices
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4
add tomato paste and sauce, mix well, heat through
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5
continue to heat and mix until the carrots are tender (get back to the topping when the cauliflower is done)
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6
add spices and/or herbs to your taste (I added thyme, oregano, black pepper)
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7
back to the topping: remove and chop the cauliflower, place into food processor and process; add sour cream and process; add parm cheese and process; add garlic and process
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8
For one pie: place about 1/3 of the meat and vegetable mixture in a 9x9 baking dish, top with the mashed cauliflower, bake at 350F for 20-30 minutes until top is browning and the meat is bubbling; remove and add cheddar, return for a final 10-15 minutes
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9
refrigerate the extra filling and use it for other purposes; I use a low carb wrap with added cheese, topped with a red sauce, and bake enchilada style, topping with sour cream
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10
or, heat and mix with a serving of Banza chickpea pasta and a little sauce
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11
or, heat and serve over some riced cauliflower
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12
or, heat and put into a low carb pita (Joseph's flax)
