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Preheat an oven to 350 F. Prepare a large pot with boiling water for the cauliflower. At the same time, start to prep the ingredients for the filling. DIce the white onion, slice the mushrooms (remove the stems) and slice the celery. Remove the stem and leaves from the cauliflower head and cut them into large chunks. Larger chunks prevent the cauliflower from absorbing too much water during the blanching process resulting in a more flavorful mash. Preheat an extra-large saute pan over medium-high heat. Add in the 2 tbsp olive oil and swirl the pan to coat. Add in the sliced mushrooms and cook until lightly browned. Salt them with ¼ tsp kosher salt.
Next, add in the white onion and celery. Cook until the vegetables are translucent. Salt the mixture with ¼ tsp kosher salt.
Add in the ground beef. Cook and crumble it until no longer pink. Add in 1 ¼ tsp kosher salt and stir well.
Add in the beef broth and the arrowroot powder and stir until thickened. Add a bay leaf (optional) to simmer in the broth. Allow the mixture to cool on the stove while you prepare the cauliflower.
Cook the cauliflower for around 1 minute in hot water (the water may not come up to a boil in this short amount of time). Look for the cauliflower to be translucent. It does not need to be overly soft.
Drain the cauliflower and then process it in a food processor in three batches, adding 1 tbsp butter to each batch.
Place each batch into the bottom of a 9” x 13” casserole dish. Add ½ tsp kosher salt to the cauliflower puree and mix it well, then spread it evenly.
Pour the beef mixture onto the cauliflower puree.
Then top it with the mozzarella cheese.
Bake for 30 minutes or until the cheese is melted and browned. The rest of the dish is ready to eat, so the cheese is the only part that needs to be cooked. Allow cooling slightly before serving.