*Yields 3 portions

Ingredients:
1 large cauliflower
3/4 cup coconut milk
1 bunch of asparagus (2 cups chopped)
1 large yellow onion, coarsely chopped
1 leek, chopped
2 tbsp chives, chopped
1/4 cup coconut oil, melted
1 1/2 cup almond flour
2 tbsp extra virgin olive oil
1 tbsp bouillon (I use Better Than Bouillon, you can use vegetable, chicken or beef flavor)
1 cup hot water
salt
pepper

Instructions

1. Preheat oven to 405F degrees
2. Steam the cauliflower (in a pot or microwave) until soft. Transfer into a blender, add the coconut milk and blend until smooth. Salt to taste (make sure to taste the cauliflower mash) and add the chopped chives and mix well. Set aside.
3. Heat up 2 tbsp of olive oil a large sauce pan and sauté the onion for about 2 minutes, then add the asparagus and leek. Sauté for another 2-3 minutes.
4. Add the tbsp of bouillon to the cup of hot water, mix to dissolve and pour into the sauce pan with asparagus. Cook for another 3-4 minutes until the asparagus is tender but still firm to the bite. Season with a little bit of freshly ground pepper.
5. Now make the topping. Mix the coconut oil and almond flour in a bowl until you get a crumbles. Season with salt. Make sure to taste it and add more salt if necessary.
6. Strain the asparagus mixture to get rid of most of the liquid. Spread the asparagus mixture across the bottom of a small casserole baking dish, then pour the cauliflower mash over the asparagus and then top with the almond crumble.
7. Place the casserole dish into the preheated oven and bake for 15 minutes until the topping turns golden brown.

Macros Per Portion:
Calories: 634.7
Carbs: 37.5 g
Net Carbs: 22 g
Fat: 49.9 g
Protein: 20.3 g