1 head of cauliflower, cut into florets (580 grams)
3 tablespoons coconut milk or broth (just some kind of liquid)
avocado, chopped, to garnish
goat cheese, to garnish (optional – do not use for strict paleo)
red pepper flakes, to garnish
Preheat oven to 400 degrees.
Poke holes in the sweet potato or yam and wrap in foil. Place in oven and cook for 35-40 minutes or until sweet potato or yam is soft to the touch, and completely cooked through then remove from oven.
Turn oven temperature down to 375 degrees.
In a large bowl, mix together beef, chorizo, onion, chipotle pepper in adobo sauce, adobo sauce, garlic cloves, chili powder, garlic powder, salt and pepper, eggs, and almond flour until well combined.
Press meat mixture down into a bread pan or two bread pans, depending on the size you own.
Cook for 35-40 minutes.
While the meat cooks, steam the cauliflower until cauliflower is fork tender.
Place cauliflower in a blender or food processor (I used a blendtec which gets it’s to a more fine puree). Puree cauliflower until completely soft and almost a soup consistency.
Then add baked sweet potato or yam (be sure to peel it first) and puree with cauliflower. Scrape down the sides, as needed. Then add coconut milk or some kind of mixture to get the cauliflower and sweet potato to completely come together in a smooth consistency.
Once meatloaf has cooked has cooked through (around 35-40 min) place cauliflower/sweet potato mixture on top, smooth out, and place the meatloaf back in the oven under a high broiler. Cook for about 5 minutes.
Top with chopped avocado, goat cheese, and red pepper flakes.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/spicy-shepards-pie-chorizo-meatloaf/