Serves 4
1 large cauliflower, trimmed
6 garlic cloves, divided
2 tbsp (30 ml) water
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil
1½ cups (375 ml) cremini mushrooms, trimmed and sliced
1 celery stalk, chopped
1 yellow onion, chopped
1 large carrot, peeled and chopped
1 lb (500 g) lean ground bison
1 tbsp (15 ml) tomato paste
½ tsp (2.5 ml) dried thyme leaves
1 cup (250 ml) no-salt-added beef stock
½ cup (125 ml) red wine
¼ cup (60 ml) frozen peas
¼ cup (60 ml) frozen corn kernels
2 tbsp (30 ml) extra-virgin olive oil
⅓ cup (75 ml) whipping cream
⅓ cup (75 ml) grated Romano cheese, plus extra
2 tsp (10 ml) finely chopped flat leaf parsley, for garnish


  1. Preheat oven to 400 F (200 C).
  2. Cut cauliflower into large florets and place on a large piece of tinfoil. Add 3 whole garlic cloves before drizzling with water and sprinkling with a good pinch of salt and pepper. Fold tinfoil around cauliflower and seal tightly. Place on a baking sheet and bake until cauliflower and garlic are tender, about 35 to 45 minutes.
  3. While cauliflower is roasting, heat grapeseed oil in a large frying pan or saucepan over medium-high heat. Add mushrooms, celery, onion and carrot. Cook, stirring often, until vegetables have softened and begin to brown, about 5 minutes. Add bison, breaking up meat with a wooden spoon, cooking until browned, about 8 minutes. Add tomato paste and thyme and cook until paste darkens, about 1 minute.
  4. Stir in stock and wine, reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 8 to 10 minutes. Stir in peas and corn and let cook for another minute. Season to taste with additional salt and pepper before dividing evenly into 4 ovenproof dishes. Place filled dishes on a baking sheet and set aside.
  5. Transfer roasted cauliflower and garlic to a food processor and add olive oil, cream and cheese. Process until smooth, adjust seasoning with additional salt and pepper. Top each dish of meat mixture with cauliflower purée and a sprinkling of extra cheese. Bake until bubbly around edges and cauliflower mash is starting to brown, about 10 to 15 minutes. Garnish with chopped parsley, if desired, and serve while warm.
Email Recipe

Drink Pairings