1 lb of ground meat (beef, chicken, or turkey)
1 whole cauliflower
1 onion, julienned
2 stalks of celery with celery leaves, chopped finely
1 clove of garlic, minced
2 tablespoons of tomato paste
Smidge of Penzey's Northwoods seasoning
Smidge of ground cumin
Smidge of cinnamon
Salt and pepper to taste
Shredded sharp cheddar
Half a stick of butter
Enough milk to make mashed cauliflower/potatoes
In a large cast-iron skillet, cook the ground meat until done over medium-high heat, add seasoning toward the end. Drain the meat on a plate with a paper towel.
In a large pot, bring to a boil the peeled and halved potatoes and a quartered cauliflower. Set your oven to bake at 450 degrees.
Next, reduce the skillet to medium. Add in the onion and celery. Cook for approximately ten minutes. Add in the tomato paste until the paste in well incorporated into the aromatics. Add in the garlic for a few few minutes Then put the meat back in and mix thoroughly. Cut heat.
Drain the potatoes and cauliflower once fork tender. Transfer to a stand mixture with the butter and whip until it's like mashed potatoes.
Spread the mashed potatoes/cauliflower evenly over the meat mixture. Top with cheese and place into the oven. Take it out when the top has a nice crust.