Spanish "Rice" and Beef Casserole

4 slices nitrate-free bacon, chopped, or turkey bacon with olive oil
1/2 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1/2 tsp. garlic, minced
1 pound hamburger
3 2/3 cups cauliflower florets, grated
1 cup tomato sauce
1 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. Celtic sea salt
black pepper freshly ground to taste

Topping: (optional)
1/2 cup sour cream, or goat yogurt
8 oz. mild cheddar cheese, grated
1 large egg white

or for mild dairy sensitivity:
1/2 cup full fat coconut milk
8 oz. grated goat cheddar
1 large egg white

Heat a large skillet and add chopped bacon. Cook for a few moments until it begins to give off the fat, then add onions, peppers and garlic. Saute until onion is softened and bacon is cooked. Add hamburger in small pieces and cook until browned. Drain the fat so that a small amount remains. Grate the cauliflower in a food processor and add to the skillet. Stir well and cook for 5 minutes. Add the tomato sauce and seasonings, stir well and cover. Cook on medium heat for about 15 minutes.

Preheat oven to 375 F.

Grate the cheddar cheese into a bowl and mix it with the sour cream or coconut milk. Beat the egg white with an electric mixer until stiff. Fold into the cheese mixture being careful not to over mix. Butter a 9 x 9 baking pan and put the meat and vegetable mixture in it, smoothing it evenly in the pan. Smooth the cheese mixture evenly over the top. Bake for 25 minutes until top is slightly browned and crisp around the edges.

6 servings:
Cal 410, Fat 30, Carb 10, Fiber 2.6, Protein 28, Net Carbs 7.4