A refreshing and tasty alternative to hearty dinners.
Preheat oven to 180°C. Line a baking tray with baking paper.
Place mince, almond meal, onion, carrot, zucchini, tomato puree, parsley and egg in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined.
Shape mince into a rectangular loaf shape or use a lined loaf baking tin if preferred. Place on prepared tray. Bake for 35-40 minutes or until firm to touch.
Meanwhile to make the cauliflower rice, roughly tear apart florets and chop the stalk of the cauliflower, discarding the end. Add to a food processor and pulse until it forms a rice-like consistency.
Place cauliflower rice, turmeric and coriander into a large serving bowl, and mix through. Spoon mixture onto a large baking tray and drizzle with olive oil and season. Place in the oven for 20-25 minutes whilst the meatloaf is cooking, stirring often.
Meanwhile steam the green beans over a pot of boiling water.
Remove both the meatloaf and cauliflower rice from the oven. Drain any excess fat from the meatloaf.
Serve a slice of meatloaf with steamed green beans, a generous spoon of cauliflower rice.
Refrigerate leftover cauliflower rice in a sealed container for up to 4 days.
Exclusive recipe by Lee Holmes from Supercharged Food.
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