Mashed Garlic Cauliflower and Meatballs Smothered in Gravy

Instructions

1. For the mashed cauliflower: In a saucepan over medium heat, add the ghee, coconut milk, beef stock and minced garlic.
2. Bring to a boil, then reduce the heat to low and simmer for 7-8 minutes or until the garlic is completely soft. Set aside.
3. Next, heat water in a large stock pot until it is boiling.
4. Cut cauliflower head in half and remove the stem, chop into florets, and add them to boiling water. Cook for 15-20 minutes or until the cauliflower is soft when pierced with a fork. Remove from heat and strain.
5. Place cauliflower in blender. Add the ghee and stock mixture. Blend on high until smooth. Set aside and keep warm.
6. For the meatballs: In a bowl, combine the minced beef, onion, parsley, garlic, egg, allspice, cinnamon, salt and pepper.
7. Mix the ingredients until well combined. Form meatball by hand or with an ice cream scoop (about two tablespoons of meat mixture for each meatball).
8. Heat two tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for 8-10 minutes, rotating each ball, until cooked through and browned. Remove from the heat and set aside.
9. For the gravy: Dissolve the tapioca flour in 1 tablespoon of beef stock and set aside.
10. Place the beef stock and coconut milk in the same skillet you cooked the meatballs in. Using a wooden spoon, stir well and simmer for 2-3 minutes, until heated.
11. Remove from heat and stir in the tapioca flour mixture. Return to low heat and continue stirring until slightly thickened.
12. Remove from the heat. Sieve to get any lumps out. Season with salt and pepper.
13. To assemble: On a serving plate, place the mashed cauliflower, top with meatballs, drizzle with the gravy and serve.