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In a large pan over medium-high heat, brown the ground beef together with the sliced leek, about 5 minutes. In a food processor, blend the cauliflower florets until they resemble rice. Cover the bottom of an oven-safe dish with the cauliflower rice. For 8 servings you can use a 9 in by 13 in casserole. Once the meat and leek is cooked, season it with salt and pepper. Then top the cauliflower rice with the meat and leek. Now add the cream, water and cream cheese to the pan and stir together. Season the sauce with turmeric, paprika, rosemary, salt and pepper. Reduce the heat and simmer for about 5 minutes. The sauce should visibly thicken. Pour the sauce over the meat, leek and cauliflower. Sprinkle everything with the grated mozzarella. Bake until the cheese has melted and browned, about 20 minutes. Let cool for a couple of minutes before serving. Enjoy! # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight in the fridge. Reheat in the microwave or in the oven.
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