Bobotie Bowls with Cauliflower Rice

Instructions

1. 1Preheat your oven to 175°C. Finely chop the 1 medium Onion and mince the 2 cloves Garlic.
2. 2Place a 30.48 cm skillet over medium heat. Add the about 450 g Ground Beef and cook for 7-10 minutes, breaking it apart with a spoon, until it is fully browned and no pink remains; carefully drain any excess fat from the skillet.
3. 3Add the finely chopped 1 medium Onion and minced 2 cloves Garlic to the skillet with the browned beef. Cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent, then stir in the 2 tbsp Curry Powder, 1 tsp Turmeric, and 1/2 tsp Ground Ginger and cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Stir the 1/4 cup Chutney into the beef and spice mixture until well combined.
5. 5In a separate medium bowl, whisk together the 1/2 cup Almond Milk, 2 large Eggs, 1/2 tsp Salt, and 1/4 tsp Pepper until the mixture is smooth and well combined.
6. 6Pour the whisked almond milk and egg mixture evenly over the beef mixture in the skillet. Evenly sprinkle the 1/4 cup Raisins and 1/4 cup Almonds (sliced) over the top of the egg mixture, then carefully place the skillet into the preheated oven and bake for 25-30 minutes, or until the egg topping is set and a knife inserted into the center comes out clean.
7. 7While the bobotie bakes, place the 4 cups Cauliflower Rice into a microwave-safe bowl, cover, and microwave on high for 5-7 minutes, until tender.
8. 8Once the bobotie is out of the oven and the egg is fully set, let it rest for 5 minutes. Spoon the bobotie mixture over the cooked 4 cups Cauliflower Rice and serve immediately.