Cauliflower Crust Lachmagine (meat pie)

Ingredients for the cauliflower crust:

3 bags of frozen riced cauliflower

3 eggs

1/2 teaspoon of salt

pinch of pepper

Ingredients for the meat mixture:

4 sweet peppers ( I used all the colors)

1/2 of a peeled carrots

1/2 cup of spinach

1 shallots

1.5 pounds of ground beef

2 tablespoons pomegranate syrup

2 tablespoons of ketchup

2 tablespoons of tamarind paste

1/2 teaspoon of cumin

1/2 teaspoon of salt

Preheat your oven to 425 degrees. Let the frozen cauliflower thaw for about 10 minutes, just so it is easier to break apart. Take the frozen cauliflower rice and spread it evenly on a baking sheet. Bake the rice for 20 minutes. After the cauliflower rice is done roasting, remove it from the oven and let it cool. Don't turn off your oven just yet.

Once the cauliflower rice is cooled, add it into a bowl. Then add in the eggs, salt, and pepper. Give everything a good mix. You can add any other spices or seasonings that you would like to the cauliflower rice mixture. I chose to keep mine simple. Now its time to form the crusts. I took a 1/4 cup of the cauliflower rice mixture and shaped them into flat thin round crusts. Place the crusts on a parchment lined baking sheet and bake for 30 minutes.

While the cauliflower crusts are baking its time to prepare the meat mixture.

Add all the veggies into a food processor and chop them up very finely. Just make sure not to puree them. Take the veggie mixture and add to a colander. Push the veggies down into the colander and try to push and squeeze out as much liquid as you can. Let the veggies sit and drain. In another bowl add in the remaining meat mixture ingredients and mix well. Then add in the veggies and mix everything together.

Take about a 1/4 cup of the meat mixture and form into thin patties. You want the meat mixture to cover the entire cauliflower crust because it will shrink while baking.

Bake the lachmagine on 425 for 20-25 minutes.

Enjoy!

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