Roasted garlic cloves - done ahead of time - don't skip this step! Using a sharp knife, cut ¼ inch from the top of a whole garlic bulb to expose the individual cloves. Place bulb (unpeeled) on top of a square of aluminum foil. Drizzle a bit of olive oil over the top of the bulb, just to moisten. Wrap the bulb with foil and bake in a preheated 400°F oven for 25 to 30 minutes, or until the cloves feel soft when pressed. Once cooled, the whole cloves should push out easily when pressed from the bottom.
Prepare bottom layer. Heat oil in a large skillet over medium heat, and sauté onion + garlic until tender. Add the carrot + zucchini, cook until they start to soften. Add the ground meat, salt, and spices. Cook until the meat is browned, and very little moisture remains.
Prepare cauliflower. Chop the cauliflower heads into small chunks, and steam until they soften. Add the steamed cauliflower, roasted garlic and salt to a food processor. On a low setting, puree until smooth. It may be necessary to use the tamper if you have one.
Assemble the pie. To assemble your Paleo Pie, distribute the meat mixture evenly in the bottom of an 8-inch baking dish. Spread cauliflower mixture over the top, and bake for 25 minutes. If you want, you can sprinkle nutritional yeast on the top.
