Instructions

1. Combine the cauliflower, garlic + broth in a large pot to steam/simmer, or throw it all in your pressure cooker and set to low for 10 minutes.
2. When the cauliflower is fork tender, transfer it and the garlic cloves the bowl of your stand mixer, drain out most of the liquid but keep it in case you need it later.
3. Mix the cauliflower with the whisk attachment until it’s broken down and smooth on medium speed. Add in the salt, nutritional yeast, all of the citrus juice and zest and the ghee. Mix until smooth.
4. Add in the eggs one at a time until fully combined. If the mix is too thick or too dry, add in a tablespoon of the liquid you set aside until it is smooth.
5. Now it’s ready to spread over the meat filling.
6. While the cauliflower cooks, prepare the meat filling.
7. Pre-heat oven to 400F.
8. Heat a large skillet over medium heat. Add in the cooking fat and then all of the diced veggies. Sauté for 8 minutes until aromatic and tender.
9. Add in the ground beef and mix crumbling up until browned, about 5 minutes.
10. Mix in the seasonings and the pumpkin puree. Then sprinkle the flour all over the beef.
11. Mix as you pour in the broth. Bring to a simmer. Cook, stirring occasionally until the broth reduces and the beef mix in saucy and thick, about 10 minutes.
12. Transfer the filling to a casserole dish and use a spatula to spread the cauliflower mix all over it and to the edges to seal all the liquid in there. Bake for 25 minutes or until the top is browned.
13. Sprinkle with extras if you wish before servings. My go-to us everything seasoning or more nutritional yeast.