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–+ servings

Full GAPS Hamburger Cauliflower Casserole With Chicken Meat Stock

Ground beef, tender cauliflower, egg custard, homemade chicken Meat Stock and coconut milk bake together under a toasted almond topping.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower cut into small, even florets
  • 1 lb fresh ground beef
  • 1 tsp ground cumin
  • 1 tsp pure paprika
  • 1/2 tsp dried oregano
  • sea salt and black pepper to taste
  • 1 cup homemade full-fat coconut milk noncanned
  • 1 cup homemade chicken Meat Stock correctly prepared raw-meaty chicken stock; not bone broth
  • 2 eggs
  • 1/4 cup sliced almonds from properly soaked or sprouted and fully dried almonds

Equipment

  • 1 Le Creuset Signature 10.25-inch Skillet, Artichaut Room to brown one pound of ground beef in crumbles.
  • 1 Le Creuset Heritage Rectangular Dish, Artichaut, 4 quart Shallow, four-quart dish for the four-serving casserole.
  • 1 Steamer pot with basket Keeps the cauliflower above the simmering water.
  • 1 Heat-safe mixing bowl For whisking the egg, coconut milk and chicken Meat Stock.
  • 1 Whisk Blends the custard until no egg-white streaks remain.
  • 1 Spatula Breaks up the beef and layers the casserole.

Method
 

  1. Preheat the oven to 350°F.
  2. Cut the cauliflower into small, even florets. Steam over a few inches of simmering water, lightly salted, until barely tender and a knife still meets slight resistance. Drain and leave uncovered.
  3. Brown the ground beef in a skillet over medium heat with the cumin, paprika, oregano, salt and pepper. Break it into small crumbles and cook until most of the pink is gone, but not completely cooked through. Drain excess liquid if needed.
  4. In a bowl, beat the eggs with the homemade coconut milk and chicken Meat Stock. Add a pinch of salt and pepper and whisk until no separate streaks of egg white remain.
  5. Layer the cauliflower and seasoned beef in alternating layers in a 4-quart rectangular baking dish. Pour the egg mixture evenly over the top, pressing down any cauliflower pieces that remain above the liquid.
  6. Bake for 40-45 minutes, until the center is set. The edges may bubble lightly; the center should move together rather than ripple like liquid.
  7. Scatter the sliced almonds evenly over the top. Broil for 2-3 minutes, watching closely, until the almond edges turn light golden and smell toasted.
  8. Rest the casserole for 5 minutes before serving so the egg custard can settle.

Notes

Makes 4 servings. Prep time is about 20 minutes; total time includes the 40-45 minute bake, 2-3 minute broil and 5-minute rest.
Use homemade full-fat coconut milk and correctly prepared raw-meaty chicken Meat Stock, not bone broth. The linked stock and coconut-milk recipes provide those components.
Use sliced almonds made from properly soaked or sprouted and fully dried almonds.
Full GAPS casserole; this is not written as a numbered Intro-stage formula.

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