Heat a large skillet over medium-high heat. When pan is hot enough, melt a little bit of coconut oil then add the mushrooms and cook them until they get all nice and golden brown on both sides. Add onion and cook until fragrant, about 2-3 minutes.
Add ground beef and continue cooking until the beef is no longer pink.
Meanwhile, combine tomato paste, mustard, anchovy paste, salt, pepper, coriander, clove, cinnamon, nutmeg and water in a small mixing bowl. Stir until well blended and pour over cooked ground beef. Continue cooking for a few minutes until liquid has completely evaporated.
Transfer to an oven safe dish (or several individual ones) and set aside.
Cut the cauliflower into small florets and throw it into a saucepan with about a cup of salted water. Place a steaming basket over that saucepan and add the rutabaga and Brussels sprouts to it. Sprinkle with a little bit of salt, cover and steam until all the vegetables are fork tender, about 5 minutes. If you don’t have a steamind basket that fits over a saucepan, you can cook the vegetables in two separate pots.
Dry roast the almonds in a small skillet set over medium heat.
When veggies are cooked, add rutabaga and Brussels sprouts on top of the reserved meat. Sprinkle with toasted almonds and set aside once again.
Add cauliflower, olive oil, salt, pepper, nutmeg and Dijon mustard to the bowl of your processor and process until smooth. You might have to scrape the sides and push the cauliflower down a few times to get all the pieces in.
Delicately spread that puree over the casserole.
Drizzle with a tiny little bit of olive oil and place under the broiler for a few minutes until a beautiful golden crust forms.
Garnish with toasted almonds and chopped parsley before serving.