Tag: Cauliflower

Ingredients (1 serving):

• 100 gr Ground beef (High protein serving)
• 100 gr Cauliflower ‘rice’
• 9 gr Minced garlic
• 50g Zucchini half-moons
• 8 gr (1 Tbsp) Sunflower seeds
• 16 gr (1 Tbsp) Tomato paste
• 15 gr Feta
• 1 Lemon
• 60 gr Chopped kale
• 1 Bunch of mint
• 10g Greek spice blend (garlic, cumin, black pepper, paprika, salt, oregano, basil)

Cook the beef

In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground beef* and tomato paste; season with ½ the spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until just cooked through. Transfer to a bowl, leaving any brown bits (or fond) in the pan, and set aside in a warm spot.

Cook the cauliflower ‘rice’

In the pan, heat a drizzle of olive oil on medium. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower ‘rice’; season with the remaining spice blend and S&P. Cook, stirring frequently, 6 to 8 minutes, until beginning to brown. Add the zucchini and season with S&P. Cook, stirring frequently, 2 to 3 minutes, until softened.

Make the kale salad

While the cauliflower cooks, juice the lemon. Pick the mint leaves off the stems. In a large bowl, combine the lemon juice and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Add the kale and using your hands, massage the vinaigrette into the kale. Add ½ the mint leaves (roughly chop before adding) and feta; toss to combine and season with S&P to taste.

Assemble the bowls & serve

Divide the finished cauliflower ‘rice’ between your plates. Top with the cooked beefand kale salad. Garnish with the sunflower seeds and remaining mint leaves (roughly chop before adding).

Bon appétit!

source: The Good food.ca