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1
Preheat the oven to 450 F. Line a baking sheet with foil and spray it with cooking spray.
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2
Lay the cauliflower on the prepared baking sheet and season it with salt and pepper to taste.
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3
Top with another sheet of foil; roll up the edges to form a tightly sealed package.
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4
Roast the cauliflower for 20 minutes.
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5
Remove the top layer of foil, being careful of the steam.
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6
Continue to roast the cauliflower until it is tender and beginning to brown, about 10 minutes.
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7
(Leave the oven on.)
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8
In the bowl of a food processor, combine the cauliflower and the yogurt.
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9
Puree until smooth, about 2 minutes.
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10
Season with salt and pepper to taste, if desired.
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11
Cover to keep warm.
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12
Heat a large nonstick saute pan over medium-high heat.
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13
When the pan is hot, add the ground beef; season it with salt and pepper to taste.
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14
Cook the meat, breaking it up with a wooden spoon, until it is just cooked through, about 4 minutes.
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15
Drain the beef in a strainer; set it aside.
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16
Reduce the heat under the saute pan to medium.
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17
Add the onion to the pan and saute until nearly tender, about 6 minutes.
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18
Add the frozen vegetables and the tomatoes.
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19
In a small bowl, whisk the chicken broth into the cornstarch.
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20
Add the cornstarch mixture to the vegetables; raise the heat to high.
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21
Bring the mixture to a simmer, stirring constantly.
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22
Then reduce the heat to medium and simmer until the sauce has thickened, about 2 minutes.
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23
Add the cooked beef and the chives to the vegetable mixture.
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24
Season with salt and pepper to taste, if desired.
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25
Spread the beef mixture in an 8 x 8-inch glass baking dish.
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26
Spread the warm cauliflower puree over the beef mixture, and sprinkle it with the panko.
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27
Bake until the pie is hot throughout, about 8 minutes.
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28
Fat: 31g (before), 11.6g (after)
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29
Calories: 599 (before), 294 (after)
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30
Protein: 24g
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31
Carbohydrates: 24g
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32
Cholesterol: 63mg
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33
Fiber: 5g
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34
Sodium: 508mg
