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Preheat the oven to 350 degrees.
Brown the ground beef in a large pan over medium high heat until no longer pink. Season with salt, onion powder and garlic powder.
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Add the riced cauliflower, ginger, thyme, and oregano. Stir to combine. Add in the spinach and kale and stir until slightly wilted and combined.
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Pour the coconut milk into the pan and stir until evenly distributed.
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Pour the mixture into a 9 x 11 glass dish and smooth evenly with the back of a spoon. Pop in the oven uncovered for 30-40 minutes or until bubbling and slightly browned on the top.
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Remove from the oven and let sit for 5 minutes then serve.
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Store in a glass dish in the fridge for up to 3 days or in the freezer for up to 3 months.