INGREDIENTS (serves 8):

PREPARATIONS: 

1. Preheat oven to 375°F degrees. Coat a pan with nonstick cooking spray and place over medium heat. Add onions and cook for 5 minutes, or until soft.
2. Add garlic, celery, frozen peas and carrots and cook for an additional 5 minutes. Add tomato paste and stir into the vegetables.
3. Add cooking wine and reduce heat to simmer for an additional 5 minutes. Add salt and pepper, to taste. Once most of the wine has cooked out, pour mixture into a bowl and set aside.
4. Add ground beef to a pan and place on medium heat to cook throughly. Once meat is cooked though, pour vegetable mixture back into pan with 1/2 cup of chicken stock, thyme, rosemary, Worcestershire, paprika, red pepper flakes, and xantham gum. Reduce heat to low and allow mixture to simmer for 15-20 minutes. If the mixture gets too thick, add more chicken stock. Add additional salt and pepper, to taste. After 15-20 minutes, remove from heat and set aside.
5. While mixture is simmering, bring a pot of water to a boil. Once boiling, add cauliflower florets. Cook until cauliflower florets are soft, about 15 minutes. Remove from heat, drain cauliflower and allow to cool for a few minutes.
6. Once cooled, add coked cauliflower and remaining chicken stock to blender and pulse until well combined. If you have a smaller blender you may have to do this twice, with half the cauliflower and chicken stock each time. Once blended, put into a bowl and season with salt, pepper, and mix in the Parmesan cheese. Set aside.
7. Add meat mixture to a 3-quart baking dish, spreading evenly to cover bottom of dish. Top meat layer with the cauliflower mash, spread evenly. Sprinkle with a little bit of graded Parmesan and bake for 30 or until top looks golden brown.