Ingredients:
- 500 grams (1 pound) extra lean ground beef, or any other lean ground meat, I added a little lean ground pork
- 1 pkg. spinach,
- 1 pkg. mushrooms
- 1 head of cauliflower or 1 1/2 bags of frozen cauliflower (I used frozen)
- 1 pkg. Low sodium taco seasoning (I would only add 1/2-3/4 pkg. or create your own taco seasoning)
- Tabasco to taste (optional).
- 1 tbsp. Light Philadelphia Cream Cheese (I tried herb and garlic)
- 1 tsp. Canola oil
- 3-4 cloves minced garlic
- Half salt and pepper to taste
Directions:
- Brown ground meat in a skillet, add taco seasoning following direction on the package. Add Tabasco, if you like spice. Once this is cooked, spread into the bottom of a casserole dish.
- In the same skillet, sauté mushrooms in a bit of canola oil with minced garlic, half salt and pepper to taste. When the mushrooms are almost cooked, add fresh spinach to the skillet and cover.
- When the spinach has wilted, mix with the mushrooms and use a slotted spoon to remove it from the skillet. Add it to the casserole dish, layering it over the ground meat.
- Cut the cauliflower into flowerets and put in a large pot to boil (follow directions on package for frozen). Boil on high for about 15 minutes, until well done. Remove from heat and drain well in colander.
- Once the cauliflower has completely drained, add 1 tbsp. of light cream cheese, half salt and pepper to taste and mash until smooth with a potato masher. (I used a food processor, I find it gives a smoother consistency)
- Add mashed cauliflower to the casserole dish, layering it over the spinach/mushroom mixture.
- Bake at 350 for 30 minutes
Credit: Carrie Raymond-Gardner (Modified slighty from Poonapalooza website)