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Serves 6-8


  • Filling:
  • 1 lb grass-fed ground beef OR cooked lentils for vegetarian version
  • 1 onion, diced
  • 3 carrots, peeled, diced
  • 3 stalks celery, diced
  • 2 cups raw baby spinach
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried thyme
  • ½ teaspoon dried oregano

Cauliflower Topping:

  • 1 bag cauliflower rice
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon black pepper


  1. Steam cauliflower rice while preparing the filling.
  2. In a large skillet, cook ground beef or lentils over medium-high heat. With a wooden spoon, break up meat into bite-sized pieces or mash up lentils a bit.
  3. Remove from heat and place in a 9×13 inch baking dish.
  4. In the same pan, add olive oil, onion, carrots, celery, garlic, salt, pepper, thyme, and oregano.
  5. Cook for 10 minutes, being sure to scrape up browned bits. Add baby spinach and stir in to wilt. Transfer to baking dish and spread evenly over beef or lentils.
  6. Puree steamed cauliflower with olive oil, salt, and pepper. Spread on top of meat/lentil and vegetables.
  7. Bake in a 400 degree oven for 20 minutes, until the topping is lightly browned.

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