Instructions

1. In a large pot or deep skillet (at least 12″) heat 2 tbsp of fat on high heat (I used coconut oil).
2. Add in the ground beef, stir, breaking up with spatula until crumbly.
3. Add in the onion, salt and pepper. Stir well.
4. Saute for 8 minutes, add in the baby spinach and stir well.
5. Cook, stirring often until the spinach is wilted & liquid is evaporated.
6. Add in the cauliflower rice. Stir well.
7. Add in the thyme leaves from your sprigs and the rest of the seasonings.
8. Stir often, still on high heat until well combined.
9. Make sure any fluid the cauliflower released is evaporated.
10. Mix in the cashew milk. Stir a few times and take it off the heat.
11. If you are using store-bought nut-milk or canned coconut milk you will need to cook it down until it’s creamy. My homemade cashew cream thickens when it cooks so it’s perfect for this. I really suggest you make it.
12. Get your casserole dish out. Add the whole mix to your casserole dish, spread out and flatten with a wooden spoon.
13. Chop up the bacon and distribute it evenly over the top.
14. Rough chop the pecans and do the same.
15. Pop it in the oven, then set it to 400F. Bake until the oven reaches temperature, and then another 10-15 minutes. When the bacon is crispy and the pecans are toasted, it’s ready!
16. Serve hot! This baby is a whole meal in one… but some greens would look lovely next to it!