High-Protein Beef, Cottage Cheese and Roasted Cauliflower Timbale with Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray and a small timbale mold or baking dish with a little of the olive oil.

2. 2

   Place the cauliflower on the tray, add 1 tablespoon olive oil, half of the smoked paprika, a pinch of salt, and black pepper. Toss well and roast for 20 minutes at 220 °C / 425 °F, until tender and browned around the edges.

3. 3

   While the cauliflower roasts, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil and cook the onion for 4 minutes. Stir in half of the garlic and cook for 1 more minute.

4. 4

   Add the ground beef to the skillet along with the dried oregano, ground cumin, the rest of the smoked paprika, 1 teaspoon salt, and black pepper. Cook for 8 to 10 minutes, breaking up the meat, until fully browned and cooked through. Remove from the heat.

5. 5

   In a bowl, mix the cottage cheese, beaten egg, grated Parmesan cheese, and a pinch of salt until evenly combined.

6. 6

   Transfer the roasted cauliflower to a food processor or mash it well with a fork. Mix it with the cottage cheese mixture to create a creamy textured layer.

7. 7

   For the sauce, blend the roasted red bell pepper with the Greek yogurt, lemon juice, the remaining garlic, fresh parsley, and a pinch of salt until smooth.

8. 8

   Assemble the timbale by placing a layer of the cauliflower-cottage cheese mixture in the mold or dish, then a layer of beef, and finish with another layer of cauliflower mixture. Smooth the top.

9. 9

   Bake the timbale for 10 minutes at 200 °C / 400 °F so it sets and lightly browns on top.

10. 10

    Let it rest for 5 minutes. Unmold or serve directly, and finish with the pepper sauce on top or on the side.