Ingredients
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1 (2 1/2 lb) head cauliflower
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2 tbsp butter
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2 tbsp milk
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1 tbsp olive oil
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1 cup chopped onions
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1 tbsp minced garlic
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1 (1.2 lb) pkg meatloaf mix (ground pork, veal, and beef)
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1 (16 oz) bag peas and corn, thawed
Steps
1
Cut the cauliflower into 5 cups florets. Add to a large microwave-safe bowl with ¼ cup water, salt, and pepper. Cover tightly with plastic wrap and steam 5–7 min., until tender. Drain cauliflower. Add butter and stir into cauliflower to melt. Transfer mixture to a food processor with milk, salt, and pepper. Purée until smooth, 1 min.
2
Preheat broiler. Meanwhile, in an 8-inch or 10-inch skillet, heat oil on medium-high. Add onions and cook 4–6 min., until tender. Stir in garlic and cook 1 min. Add meatloaf mix and cook 6–8 min., until meat is browned and crumbled, using a spatula to break up meat. Remove from heat. Tilt pan and use a spoon to remove around half of the excess liquid from the meat.
3
Into skillet, add peas and corn. Cook on medium-high 1–2 min., stirring to combine. Season with salt and pepper. Remove from heat and spread cauliflower purée over mixture. Place skillet in broiler until topping is golden, 3–5 min.
