This is a recipe I created recently that I am quite excited about. Truffle flavor combined with cauliflower mashers, pastured raised meat and seasonal, organic green beans. Yum! It was one of those nights when I had all of the ingredients on hand and didn’t want to eat them all separately. Now I have made this 5 times and love it. The really awesome news….leftovers! Why make something to only eat once? I am all about cooking smarter, not harder.
Why I love this dish: it’s easy to make despite it’s 3 different steps; you can easily change it up with different ingredients – for example, the first time I made it, I used grass-fed ground beef, the second time, I used ground lamb, third time, I used ground buffalo. You can also change up the veggies on top. The first time I made it with steamed zucchini slices. Other times with green beans. I will likely come up with even more variations. I also love this because it is very freezable. Save half to eat throughout the week and freeze the rest for later use. When you get a hankering a month later, pull it out and resume eating. Work done once, pleasure given for many meals.
Check out another variation of this dish featured in the picture below made with yellow crookneck squash. Instead of green beans, I simply subbed steamed yellow summer squash slices. Also completely delicious!
Also, if you don’t have truffle salt or truffle oil, no worries. I happen to be quite obsessed with this flavor and get as many truffles as I can anytime I am in Spain or France, but if you don’t have any on hand, this dish will still be quite as good!
- 2 pounds pasture raised/grassfed ground beef, lamb or bison
- 2 heads of organic cauliflower, chopped up into big chunks
- ½ cup of organic pastured butter or ghee (Pure Indian Foods Ghee is my favorite)
- 1 pound organic green beans, washed and trimmed into 1 inch pieces
- 2-3 teaspoons salt
- pepper to taste
- truffle salt or truffle oil
- 2 scallions, finely sliced for garnish
- ½ cup of almond slivers
- Kite Hill Chive Cream Cheese (this is dairy free cream cheese) or else fresh creamy chèvre - 4 oz
- Brown ground meat with a touch of salt until cooked through. Make sure to cook on medium low heat to preserve the good fats from your pasture raised meat.
- While your meat is cooking, get a steamer set up going and steam cauliflower (a steamer in a pot of water over high heat) for about 10 minutes or until tender. After cauliflower is tender, spoon out cauliflower chunks into a blender or bowl. Add ghee or butter and 2-3 teaspoons of truffle salt (or regular salt) and teaspoon of pepper. Taste until it is to your liking. If you don't add enough salt, it will be a bit bland. Blend until smooth or else mash with a fork, a potato masher or an immersion blender in a bowl. Set aside.
- Next with the same steam set up, steam green beans for about 6-7 minutes or until bright green and tender.
- Assemble: Evenly distribute the meat all over the bottom of the baking dish. Next spread the cauliflower mashers evenly over the meat. You can use a spatula to spread it. Next evenly place green beans over mashers. Optional next steps: place 12 dollops of Chive Cream Cheese or chèvre over casserole, scatter sliced scallions, and add sliced almonds slivers.
- Place casserole in pre-heated 375 degree oven for 45 minutes or until heated through.
- Serve while hot and enjoy!