1 head cauliflower, broken into florets 1 tablespoon olive oil
1 yellow onion, diced
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
1 pound lean ground beef
1/4 cup beef stock
1 tablespoon tomato paste
2 tablespoon chopped Italian parsley
1 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper, divided 1/3 cup shredded parmesan cheese
Preheat the oven to 400 degrees. Grease a 9x13 casserole dish and set aside. In a large pot, steam the cauliflower florets until tender.
Heat olive in a large skillet over medium-high heat. Add the ground beef, 1/2 teaspoon. kosher salt and 1/4 teaspoon. pepper to the pan and cook until browned. Remove and leave rendered fat.
Add the onion, celery, carrots and cook until beginning to soften, around 5-8 minutes.
Add garlic, tomato paste, parsley and beef broth. Return the cooked beef to the pan and heat through. Season to taste.
To make the topping, drain the cooked cauliflower. Puree or mash using a blender, food processor, or potato masher (by hand) until smooth. Stir in remaining 1/2 teaspoon. kosher salt, 1/4 teaspoon. ground black pepper, and parmesan cheese.
To assemble, spread the meat mixture on the bottom of the dish. Top with the cauliflower mixture and smooth with a spoon.
Bake for 25-30 minutes or until the top is brown and bubbly.