Bring the cauliflower florets to a boil in a large stockpot. Boil for 10-12 minutes, or until cauliflower is soft.
Puree the cauliflower with an immersion blender, or use a masher. Add ghee, nutritional yeast, salt, and pepper. Set aside.
For the chicken filling
Preheat oven to 400F.
In a dutch oven (or large skillet) heat ghee over medium heat. Once hot, add the onions, carrots, and celery. Sautee until soft and onions are almost translucent (about 4-5 minutes).
Add the ground chicken. Scramble fry until cooked (see note).
Add the herbs, de provence, garlic, tomato paste, coconut aminos, and vinegar. Combine the beef broth and arrowroot powder together, add to the chicken mixture.
Once everything is stirred together, bring to a bubble and remove from heat.
Add the cauliflower topping. Fluff up with a fork and sprinkle the paprika over top.
Bake for 20 minutes, or until cauliflower is lightly golden. Sprinkle with parsley, serve.
Notes
If you have a narrower ditch oven (like me). Put the lid on it, it will help the ground chicken cook quicker.Weight Watchers Freestyle Points: 5