Step 1Place cauliflower in large saucepan. Cover with water; bring to boil. Cook 10 minutes or until very tender. Reserve 1/4 cup of the cooking liquid. Drain cauliflower and return to pot. Mash cauliflower with potato masher until slightly chunky. Stir in reserved 1/4 cup cooking liquid, 1 tablespoon at a time to moisten. Season with 3/4 teaspoon of salt and turmeric.
Step 2Meanwhile, heat large ovenproof nonstick skillet over medium heat. Add ginger and garam masala; cooking until spices are fragrant, about one minute. Add Ground Beef and tomatoes, cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Pour off drippings, as necessary. Season with remaining 1/4 teaspoon of salt. Remove from heat and stir in peas.
Step 3Preheat broiler to high. Spread beef mixture in even layer in skillet. Spread cauliflower mixture evenly over beef mixture. Place skillet on oven rack so surface of cauliflower is 3 to 4 inches from heat. Broil 12-15 minutes or until the cauliflower is golden brown. Cool slightly. Serve with lemon wedges.
Nutrition information per serving using 93% lean ground beef: 241 Calories; 74.7 Calories from fat; 8.3g Total Fat (3.3 g Saturated Fat; 0.2 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 84 mg Cholesterol; 719 mg Sodium; 13 g Total Carbohydrate; 4.8 g Dietary Fiber; 5.6 g Total Sugars; 30 g Protein; 0 g Added Sugars; 53.4 mg Calcium; 4 mg Iron; 961 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 251 mg Phosphorus; 6.7 mg Zinc; 21.6 mcg Selenium; 103.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Riboflavin, and Choline.