1 head Cauliflower florets
¼ cup Coconut Milk
½ Tbsp Walnut Oil
1 Tbsp Olive Oil
1 cup Broccoli florets
2 strips Mutton
1/3 cup Sweet Onion
1 clove Garlic
¼ cup Chives
1 cup Baby Spinach
Sea Salt and Black Pepper (to taste)
Preheat the oven to 350 degrees Fahrenheit.
Bring ½ cup water to a boil and add the cauliflower florets. Turn the heat down to medium (~5) and steam, partially covered, for about 8 minutes.
In a food processor, combine the cauliflower, coconut milk, and walnut oil and season with a little sea salt and black pepper. Blend until very smooth and silky.
Next, steam the broccoli. The same method should work just fine. As the broccoli is steaming, heat the olive oil in a pan over medium-high heat (~6). Once hot, add the
diced Mutton and diced sweet onion. Sauté the onions and Mutton until the onions are caramelized (i.e., they have a nice brown tint).
Once caramelized, add the minced garlic and sliced baby spinach. Cook the mixture for another minute, or until the garlic is fragrant.
Add the broccoli and onion mixture to the cauliflower and pulse until all ingredients are incorporated. Some chunks are good—or at least, we like it that way. Blend to your liking. Once blended, stir in the chopped chives, reserving a little for garnish.
Pour the mixture into a baking dish and bake, uncovered, for 22–25 minutes, or until the casserole turns a golden brown at the peaks.
This recipe can easily be made Vegan; just omit the Mutton